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Cajun Lamb Curry Recipe...August 05, 2004

Hi Y'all,

Sorry it has been a while since our last newsletter. We have been out of town, and just got back. We planned the wrong time for a vacation to Florida! It rained the whole time, the alternator and the windshield wipers went out on my friends car...well, you know how our trips go! :o)
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Cajun Lamb Curry


2 lb boneless lamb
1 tsp ground coriander
lb Unsalted butter, melted
1 cup green bell peppers, chopped
4 cups chopped onions
1/4 cup curry powder
lb butter, melted
lb unsalted butter, softened
cup fresh jalapeno peppers, minced
1 large overripe banana, mashed
2 Tbls ground cayenne pepper
1 medium unpeeled apple, chopped
1 Tbls ground ginger
15 oz coconut cream
1 tsp ground, cumin
1 cup dry roasted pecans, coarsely chopped


more ingredients:
1 cup raisins
6 cups cooked hot rice

Seasoning mix: Combine 1-1/2 tsp ground turmeric, 1-1/4 tsp white pepper, 1 tsp ground ginger, 1 tsp ground cayenne pepper, tsp ground coriander, tsp ground cumin, tsp black pepper, tsp dried sweet basil 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 cayenne pepper, ginger, cumin and coriander; mix well. Bake at 350 F on the floor of the oven until the onions are dark brown but not burned, about 30-40 minutes. Remove from the oven; stir in the remaining 2 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 2 hrs 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 center.

Contributor : zashin-Thanks!

Please rate this recipe under category: Cajun/Creole *****************************************
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