"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, March 13, 2010

Sweet Lamb Curry

By: windwalker
"A mild fragrant mix of lamb, raisins, apples, etc. produces a wonderful flavor. Can be made the day before. Serve with rice, sambals, and pappadums. Popular sambals: Banana drenched in lemon juice, Cucumber (Peeled and seeds removed) in yogurt, Mango Chutney, or Toasted Coconut."


3 tablespoons all-purpose flour
salt and black pepper to taste
3 1/2 pounds cubed lamb stew meat

6 tablespoons butter, divided
2 large onion, chopped
2 tablespoons brown sugar
3 tablespoons curry powder
1 large Granny Smith apple - peeled, cored, and cubed
1 cup chicken stock
1/2 cup raisins
1 tablespoon lemon juice

Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.
Nutritional Information

Amount Per Serving Calories: 577 | Total Fat: 26.2g | Cholesterol: 203mg

Black Pepper Goat Curry

By: Tarama
"Black pepper is found in abundance in Kerala (south India), coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish."

1 teaspoon vegetable oil
1 onion, chopped
1/2 cup fresh curry leaves
2 tablespoons whole black peppercorns
2 tablespoons ground coriander
1/2 cup water

3 tablespoons vegetable oil
2 onions, thinly sliced
2 inch piece ginger, minced
5 cloves garlic, minced
2 tablespoons cayenne pepper, or amount to taste
1 tablespoon salt
1 tablespoon ground turmeric
1/2 cup tomato paste
1 pound goat stew meat, cut into 1-inch cubes
1/2 cup water

Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.


3 c Extra virgin olive oil
6 Cloves (large) garlic;
4 tb Balsamic vinegar
1 tb Prepared mustard
Fresh ground black pepper
Fresh mint; chopped very
Salt to taste

Last year, when I grilled a goat leg for Easter, I used the following to make a marinade for the goat. Please remember that the measurements are quite approximate because I just put to taste. (You can use more prepared mustard if you like. Use a very good Dijon.) Also, use some Italian wine such as marsala--dry, not sweet--about 1/2 cup or a little more. Mix all together and paint the goat with the mixture. Keep basting while you are grilling the goat. I did it on a gas grill. Hope you have good luck. Diane M. Ferrell DMFERRELL@HAPPY.UCCS.EDU REC.FOOD.RECIPES From archives. Downloaded from G Internet, G Internet.

Grilled Goat

2 legs of goat, cut into 1" pieces, cleaned well
1 c. Bar-B-Q sauce (optional)
2 qt. boiling water
1 Tbs. rum
4 Tbs. lemon juice
2 Tbs. butter
2 Tbs. oil
1 Tbs. vinegar
salt, hot pepper, Onion, garlic, parsley to taste

Mix water and lemon juice together. Before seasoning the meat, pour the boiling water and lemon juicemixture over the goat. This helps remove the strong smell of the meat. Let it stand for 2 or 3 minutes. Drain and discard the water completely and pour seasoning, vinegar, rum, butter, oil, Bar-B- Q sauce over the meat. Marinade for 3 or more hours.
Put meat and marinade in a saucepan and cook until the meat is tender. (Amount of time depends on piece of meat). Then put the goat on a grill and baste with marinade.

Thursday, March 11, 2010

Cream Cheese Poundcake

Hands-On Time: 20 minutes
Total Time: 1 hour and 50 minutes
Servings: 10-20

3 sticks margarine
1 1/2 tsp. vanilla
8 oz. cream cheese
6 large eggs
3 cups sugar R
Dash salt
3 cups sifted cake flour
Cream margarine, cream cheese, and sugar until light and fluffy.
Add salt and vanilla and beat well. Add eggs one at a time, beating well after each addition. Stir in flour.
Spoon in a greased and floured tube or Bundt pan. Bake 1 1/2 hours at 325 degrees F.

Sunday, March 7, 2010

Quick Lamb Gyro Pockets

A delicious Greek classic that's perfect for a light summer supper!
1 pound ground lamb
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
4 pita bread rounds, cut in half
Shredded lettuce
Chopped tomato
Cucumber Sauce (recipe follows)
In medium skillet, cook lamb with garlic, oregano, salt, and pepper until no longer pink, about 5 minutes. Drain excess fat. Place 2 heaping tablespoons cooked meat into each pita pocket. Divide lettuce and tomato among pockets. Serve with Cucumber Sauce.

Makes 4 servings

Cucumber Sauce

1 cup ranch dressing
1/2 cup peeled, seeded and chopped cucumber
1/4 cup crumbled feta cheese
1/2 teaspoon dried dill weed

In small bowl, combine all ingredients. Stir until blended.
REDUCED FAT TIP Use low-fat or fat-free ranch dressing in sauce.
Nutritional Information
Servings: Per serving
Calories: 757
Cholesterol: 90 mg
Fat: 46 g
Sodium: 1025 mg
Carbohydrates: 58 g

Rocky Mountain Lamb Chops

6 loin lamb chops (about 1 1/2 pounds)
2 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons rubbed sage
1 teaspoon grated onion
1/2 teaspoon lemon pepper
1/2 teaspoon coarse ground mustard
1/4 teaspoon ground red pepper
Trim all visible fat from chops. In reclosable plastic bag, combine remaining ingredients. Add chops; close bag and refrigerate several hours or overnight. Remove chops from marinade. Discard marinade. Broil 6 inches from heat source for 4 to 6 minutes per side for medium-rare or until desired doneness.

Makes 4-6 servings
Nutritional Information
Servings: Per serving
Calories: 133
Cholesterol: 44 mg
Fat: 8 g
Sodium: 148 mg
Carbohydrates: 0 g