• St. Henry 08

    From Dave Drum@1:229/452 to All on Mon Jul 12 20:15:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lamb Henry
    Categories: Lamb/mutton, Herbs, Fruits, Dairy, Chilies
    Yield: 6 Servings

    3 lb Lamb shoulder; bone reserved
    - meat diced, fat removed
    6 tb Olive oil
    Sea salt & fresh ground
    - pepper
    4 md Onions; halved lengthwise,
    - thin sliced
    2 oz Fresh ginger; fine chopped
    4 cl Garlic; peeled, minced
    1 tb Cumin
    2 tb Ground coriander
    1 tb Ground turmeric
    1 ts Ground cayenne pepper
    1 c Whole milk or yoghurt
    1 Tart apple; grated

    In large casserole, heat 3 Tbsp. oil over medium high
    heat. Add lamb and bones in batches (don't crowd) and
    brown meat on all sides. As meat browns, remove with
    tongs to separate pan and sprinkle with salt and pepper.
    Continue until all lamb is browned and seasoned.

    Add onions to fat in pan and saute, scraping up any
    brown bits. Continue cooking until onions are soft and
    golden brown, about 15 minutes. Add ginger and garlic
    and cook for one minute more. Add spices and cook til
    fragrant, about 15 seconds.

    Add lamb and any juices that have accumulated, 1 cup
    water, yogurt and grated apple. Stir to blend. Liquid
    should barely cover meat. Cover, simmer gently turning
    lamb regularly until very tender (1 1/2 to 2 hours).

    Taste for seasoning. Remove and discard bone. Serve (or
    refrigerate overnight, remove fat that has risen, if
    desired) and reheat gently. Serve with rice.

    RECIPE FROM: https://www.cdkitchen.com

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