| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Cajun |
Meat |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Ground turmeric |
| 1 1/4 |
ts |
White pepper |
| 1 |
ts |
Ground fenugreek; optional |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Ground red Cayenne pepper |
| 3/4 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Dried sweet basil leaves |
| 2 |
lb |
Boneless lamb |
| 1/2 |
lb |
Unsalted butter; melted |
| 4 1/2 |
c |
Chopped onions in all |
| 1/4 |
lb |
Margarine; melted |
| 1/2 |
c |
Fresh Jalapeno peppers; minced (if you have to use pickled ones; rinse as much vinegar from them as possible) |
| 2 |
tb |
Ground red pepper; (Cayenne) |
| 1 |
tb |
Ground ginger |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
c |
Green bell peppers; chopped |
| 1/4 |
c |
Curry powder |
| 1/2 |
lb |
Unsalted butter; softened |
| 1 |
|
Large; overripe banana, mashed |
| 1 |
md |
Unpeeled apple; chopped |
| 15 |
oz |
Coconut cream |
| 1 |
c |
Pecan nuts dry roasted; coarsely chopped |
| 1 |
c |
Raisins |
| 6 |
c |
Hot cooked rice |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 13:44:32 +1300 (NZDT)
From: D <ddingle@ihug.co.nz>
Combine the seasoning mix ingredients in a bowl; mix well. Remove most of
the fat from the lamb and cut the lamb into 2 inch cubes. Toss the lamb
with the seasoning mix and set aside.
In a 13x9 inch roasting pan , combine the melted butter, 2 1/2 cups of
onions, the margarine, 1/4 cup of the jalapeno peppers, the red pepper,
ginger, cumin and coriander; mix well. Bake at 350 degrees F on the floor
of the ovenuntil the onions are dark brown but not burned, about 30 - 40
minutes. Remove from the oven; stir in the remaining2 cups of onions, the
bell peppers, the remaining 1/4 cup of jalapeno peppers, the curry powder
and the softened butter, stirring well until well combined. Place in the
middle rack of the oven and bake 20 minutes. Remove pan from oven; mix in
the lamb, bananas, cream of coconut, pecans and raisins. Return to the oven
and bake 2hrs more,stirring every 30 minutes or so. Serve immediately.
To serve, spoon 3/4 cup of rice around the edges of each serving plate and
mound about 1 1/4 cups lamb curry in the centre.
Dave - Pom in Kiwi land
CHILE-HEADS DIGEST V2 #249
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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