INGREDIENTS

INSTRUCTIONS

HOT MORROCAN CURRY MIXTURE
GARNISH
I must reflect Jim Campbell's comments about the Hot Luck and Fiery Foods
Expo.
Lot's of people brought a wide variety of dishes, one of the big hits came
from a great guy- Dr. Mike Castleberry, a true Southern Gentleman/ fun guy
who grows his own sheep, Welsh Cob ponies, and longhorn cattle. He bought
this recipe:
Marinate raisins in red wine until plump - about two hours. Place lamb
chunks and garlic in a large bowl, and combine with lemon juice and salt.
Allow to marinate in refrigerator for about 2 - 3 hours. At this time
combine curry spices, chop carrots and onions, and cook chick peas. Cooking
the chick peas until tender may take several hours. In a large cast iron
skillet or Dutch oven, heat olive oil until fairly hot. Brown the drained
lamb, small amounts at a time. Do not crowd the pan. Remove the lamb to
another plate when brown, and add onions and carrots to cook. When onion
becomes transparent, add curry spice mixture to the pan to cook. Adjust
amount of spice to your taste. Stir to keep from sticking. If more moisture
is needed, add a small amount of the lemon juice marinade When the color of
the spices has darkened, add red wine and raisins, stir a moment, then add
lamb. Stir this until the spices well coats the meat and add the chickpeas.
If more liquid is needed, add red wine left from the bottle for the
raisins. Cover and bring back the heat to bubbling, then place into oven at
250 F for 2 - 3 hours, stirring occasionally. When finished, place curry in
large, prewarmed serving dish, garnish with lemon zest, black olives, and
parsley. Serve with eggplant, couscous, and /or pita bread. Posted to
CHILE-HEADS DIGEST V3 #288 by sthomas@seidata.com (Steve Thomas) on Apr 8,
1997

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