Spinach Camembert Caramelized Onion Quiche

1 ready-made pie crust baked
1 small onion sliced thin
1 bunch spinach
1 wedge Camembert cheese, sliced thin
2 eggs
1/2 cup milk
salt to taste
dash of sugar
dash of pepper

1. Pre-heat oven to 350 degrees Farenheit.
2. On the stove, caramelize the onions on medium-low heat with a little salt and sugar.
3. Wilt the spinach on medium-low heat. Add salt and pepper to taste. Drain as much water as you can.
4. Whisk the eggs and milk together.
5. Mix everything together. Pour into pie shell.
6. Bake for 25 minutes.

The complex flavours of the spinach, sweet onions and deep camembert dancing with the flaky crusty pie, is simply amazing. You have to try this.

Authentic Manghsor Jhol (Bengali Goat Curry), Kosha Maangho

 Bangali Manghsor Jhol

This is an Indian Bengali recipe for Goat Curry.

In South Asia, the word "mutton" is used to describe lamb or goat. But in North America and Europe, "mutton" simply means lamb - not goat.

I am a little tired of all Indian recipes having cumin and coriander power in it. I don't think all Indian dishes traditionally have had it. I think most Indian restaurants use the formula to simplify their cooking and use one universal sauce for many of their entrees.

Needless to say, when I come across a rich dish without cumin and coriander powder, I think it's probably authentic. This is one such recipe.

Marinade: 2lbs goat meat washed,drained
2 tbsps of ginger & garlic paste (or fine chopped)
salt to taste
1 cup yoghurt
1 tsp chilli powder (optional)

Marinade the meat overnight.

Curry:
"Phoron": 2 each of cardamom, cinnamon stick, clove and black peppercorns 1 large bay leaf 1 whole red chilli
2 small or medium onions, chopped
2 small or medium tomatoes, diced
1 tsp minced haldi root or turmeric powder
2 tbsp oil

Heat the oil in a large pan on medium hot heat. When oil is hot add the "Phoron". Swirl around and keep on heat for at least 30 seconds (till aromatic but before the red chilli gets too dark or burns).
Add the onions and turmeric. Fry till onions are a light brown colour.
Add the tomatoes and lightly fry for about 2 minutes.
Add the meat mixture. Stir well. Lower heat to medium, cover the pan and walk away.
Cook for 1 hour 15 minutes stirring every 20 minutes or so.

It's important to not add any water. I didn't add water and cooked the meat on medium heat. The yoghurt added enough water for the meat to cook in comfortably for the full duration.

Potatoes: 2 medium potatoes cut to 3 inch chunks
2 tsps oil

Lightly brown the potatoes. This keeps the shape of the potatoes in the curry.

Once the 1:15:00 have passed, add the potatoes, stir and cover for another 15 minutes.
When done, turn off the flame and enjoy!!

This will be one of the most delicious meat curries you have ever eaten. By not adding water, the dish comes out quite thick and rich.

Bengali Mutton Curry

Now, if you do feel like adding water to make a bit more of a curry sauce, add half a cup when you add the goat meat and then add more if you want a thinner curry. Enjoy!