Recipe - Cajun Lamb Curry

1 One half teaspoon Ground turmeric
1 One fourth teaspoon White pepper
1 teaspoon Ground fenugreek; optional
1 teaspoon Ground ginger
1 teaspoon Ground red Cayenne pepper
Three fourths teaspoon Ground coriander
One half teaspoon Ground cumin
One half teaspoon Black pepper
One half teaspoon Dried sweet basil leaves
2 pound Boneless lamb
One half pound Unsalted butter; melted
4 One half cup Chopped onions in all
One fourth pound Margarine; melted
One half cup Fresh Jalapeno peppers;
minced (if you have to use
pickled ones; rinse as
much vinegar from them as
possible)
2 tablespoon Ground red pepper; (Cayenne)
1 tablespoon Ground ginger
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 cup Green bell peppers; chopped
One fourth cup Curry powder
One half pound Unsalted butter; softened
1 Large; overripe banana,
mashed
1 md Unpeeled apple; chopped
15 ounce Coconut cream
1 cup Pecan nuts dry roasted;
coarsely chopped
1 cup Raisins
6 cup Hot cooked rice

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 One half cups of
onions, the margarine, One fourth 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 One fourth 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 Three fourths cup of rice around the edges of each serving plate and
mound about 1 One fourth cups lamb curry in the centre.

Dave Pom in Kiwi land

CHILEHEADS DIGEST V2 #249

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