| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Dujour06, New | 4 | servings |
INGREDIENTS
| 1 | Rack Lamb; 7 chops | |
| 2 | tb | Curry powder; West Indian |
| 7 | Garlic cloves; minced (7 to 8) | |
| 1 | tb | Cilantro; chopped |
| 1 | ts | Ground black pepper |
| 1 | ts | Fresh ginger; minced |
| 1 | c | Mexican Mint leaves |
| 5 | Scallions; chopped | |
| 1/4 | ts | Salt or more to taste |
| 1 1/2 | tb | White vinegar |
| 2 | ts | Sugar |
| 2 | sm | Hot chili peppers |
| 2 | tb | Water or more; if necessary |
| 1/2 | c | Fresh coconut; chopped |
| 1 | c | Carrot; chopped |
| 1/2 | c | Fresh orange juice |
| 1/2 | ts | Cardamom; crushed |
| 2 | Pieces red chili; fresh | |
| 2 | tb | Sugar |
| Salt; to taste | ||
| 1/4 | c | White vinegar |
INSTRUCTIONS
CHILI MINT CHUTNEY CARROT CARDAMOM CHUTNEY Preheat oven 375 degrees. In a food processor combine all ingredients, (except lamb), until a paste is formed. Spread paste over lamb, taking care to avoid bones, and marinate in refrigerator for 2 days. Remove from marinade, (do not scrape), and roast, uncovered, in a heavy cast-iron pan for 15 minutes. Chili Mint Chutney: Combine mint, green onions, salt, vinegar, sugar and chilis in a blender and puree. Add water to thin. Taste and adjust seasoning if necessary. Carrot Cardamom Chutney: Combine all ingredients in a blender and puree until smooth. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9171 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”