Lamb and the flavors of curry are a match made in heaven. Get this
simmering on your stove and you'll be teased all day by the incredible
aroma. This recipe is from Clyde Johnson, whose story can be found on
page 36.
* 2 lbs. boneless lamb stew meat, cut into 1-inch cubes
* 1 TB. WHOLE CORIANDER SEEDS
* 11/2 tsp. WHOLE BLACK PEPPERCORNS
* 11/2 tsp. WHOLE CARDAMOM SEEDS (Clyde prefers seeds from BLACK
CARDAMOM)
* 11/2 tsp. WHOLE CUMIN SEEDS
* 6-8 WHOLE CLOVES
* 1 4-inch CEYLON CINNAMON STICK, crumbled (or 1 INDONESIAN CINNAMON
STICK, thrown in whole)
* 1 TB. oil
* 1 large onion, chopped
* 2 large cloves garlic, crushed (1/2 tsp. PENZEYS MINCED GARLIC)
* 11/2 tsp. freshly grated ginger (or 1/2 tsp. POWDERED GINGER)
* 1 6-inch piece fresh lemon grass stem or 1 tsp. LEMON GRASS
* 1 14-oz. can crushed tomatoes
* 1 14-oz. can coconut milk
Optional:
* 2-4 hot red chili peppers (SANAAMS work well)
Grind the CORIANDER SEEDS, PEPPERCORNS, CARDAMOM SEEDS, CUMIN SEEDS,
CLOVES and CINNAMON (if using CEYLON CINNAMON) in an electric mill or
with mortar and pestle. Heat the oil in a large, heavy skillet or Dutch
oven. Add the lamb and cook until nicely browned. Remove from the pan
and set aside. Add the onion, garlic, ginger and lemon grass to the
skillet and cook until the onion is tender. Add the spice mixture and
cook for another 3 minutes. Return the lamb to the pan and add the
undrained tomatoes, coconut milk, CHILI PEPPERS and CINNAMON STICK (if
using INDONESIAN CINNAMON STICK). Bring to a boil. Reduce the heat to a
simmer and cook, uncovered, stirring often, for approximately 11/2 hours
or until the lamb is tender. Serve over cooked rice. Remove CINNAMON
STICK and CHILI PEPPERS before serving.
Prep. time: 20 minutes
Cooking time:90 minutes
Serves: 6
Nutritional Information:
Servings 6; Serving Size 1 cup (340g); Calories 400; Calories from fat
230; Total fat 25g; Cholesterol 100mg; Sodium 490mg; Carbohydrate 13g;
Dietary Fiber 3g; Sugars 2g; Protein 34g.
Description
Price Qty
Coriander Whole .5 oz. 1/4 cup jar $2.19
Whole Tellicherry Indian Black Peppercorns 2.2 oz. 1/2 cup jar
$4.69
Cardamom #3 Black Pods .5 oz. 1/4 cup jar $2.09
Cumin Whole .9 oz. 1/4 cup jar $2.75
Madagascar Cloves Whole .5 oz. 1/4 cup jar $2.85
Ceylon Softstick Cinnamon 1 oz. bag $2.49
Penzeys Minced Garlic .4oz 1/4 cup jar $1.89
Powdered China #1 Ginger .9 oz. 1/4 cup jar $3.09
Lemon Grass 0.30 oz. 1/4 cup jar $1.49
Sanaam Chili Peppers 1 oz. bag $2.09
simmering on your stove and you'll be teased all day by the incredible
aroma. This recipe is from Clyde Johnson, whose story can be found on
page 36.
* 2 lbs. boneless lamb stew meat, cut into 1-inch cubes
* 1 TB. WHOLE CORIANDER SEEDS
* 11/2 tsp. WHOLE BLACK PEPPERCORNS
* 11/2 tsp. WHOLE CARDAMOM SEEDS (Clyde prefers seeds from BLACK
CARDAMOM)
* 11/2 tsp. WHOLE CUMIN SEEDS
* 6-8 WHOLE CLOVES
* 1 4-inch CEYLON CINNAMON STICK, crumbled (or 1 INDONESIAN CINNAMON
STICK, thrown in whole)
* 1 TB. oil
* 1 large onion, chopped
* 2 large cloves garlic, crushed (1/2 tsp. PENZEYS MINCED GARLIC)
* 11/2 tsp. freshly grated ginger (or 1/2 tsp. POWDERED GINGER)
* 1 6-inch piece fresh lemon grass stem or 1 tsp. LEMON GRASS
* 1 14-oz. can crushed tomatoes
* 1 14-oz. can coconut milk
Optional:
* 2-4 hot red chili peppers (SANAAMS work well)
Grind the CORIANDER SEEDS, PEPPERCORNS, CARDAMOM SEEDS, CUMIN SEEDS,
CLOVES and CINNAMON (if using CEYLON CINNAMON) in an electric mill or
with mortar and pestle. Heat the oil in a large, heavy skillet or Dutch
oven. Add the lamb and cook until nicely browned. Remove from the pan
and set aside. Add the onion, garlic, ginger and lemon grass to the
skillet and cook until the onion is tender. Add the spice mixture and
cook for another 3 minutes. Return the lamb to the pan and add the
undrained tomatoes, coconut milk, CHILI PEPPERS and CINNAMON STICK (if
using INDONESIAN CINNAMON STICK). Bring to a boil. Reduce the heat to a
simmer and cook, uncovered, stirring often, for approximately 11/2 hours
or until the lamb is tender. Serve over cooked rice. Remove CINNAMON
STICK and CHILI PEPPERS before serving.
Prep. time: 20 minutes
Cooking time:90 minutes
Serves: 6
Nutritional Information:
Servings 6; Serving Size 1 cup (340g); Calories 400; Calories from fat
230; Total fat 25g; Cholesterol 100mg; Sodium 490mg; Carbohydrate 13g;
Dietary Fiber 3g; Sugars 2g; Protein 34g.
Description
Price Qty
Coriander Whole .5 oz. 1/4 cup jar $2.19
Whole Tellicherry Indian Black Peppercorns 2.2 oz. 1/2 cup jar
$4.69
Cardamom #3 Black Pods .5 oz. 1/4 cup jar $2.09
Cumin Whole .9 oz. 1/4 cup jar $2.75
Madagascar Cloves Whole .5 oz. 1/4 cup jar $2.85
Ceylon Softstick Cinnamon 1 oz. bag $2.49
Penzeys Minced Garlic .4oz 1/4 cup jar $1.89
Powdered China #1 Ginger .9 oz. 1/4 cup jar $3.09
Lemon Grass 0.30 oz. 1/4 cup jar $1.49
Sanaam Chili Peppers 1 oz. bag $2.09
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