Hot morrocan curried lamb

1 Servings

Ingredients

Quantity Ingredient
1 Leg or shoulder of lamb, boned and cut into 1\" cubes, about 5 pounds
½ cup Raisins
1 cup Red wine
½ cup Sliced blanched almonds
¾ cup Lemon juice
2 tablespoons Crushed garlic
1 teaspoon Coarse salt
¼ cup Olive oil
2 cups Cooked, drained chick peas
1 cup Chopped onions
2 cups Chopped carrots
¼ teaspoon Saffron threads
1½ tablespoon Ground cumin
1 tablespoon Cinnamon
2 teaspoons Thyme
1 teaspoon Ground cardamom
2 tablespoons Ground bird peppers (substitute Thai, pequin, tepin or cayenne)
2 tablespoons Turmeric
1 tablespoon Coarsely ground black pepper
Black olives
Chopped parsley
Lemon zest

Directions

HOT MORROCAN CURRY MIXTURE

GARNISH

I must reflect Jim Campbell's comments about the Hot Luck and Fiery Foods Expo.

Lot's of people brought a wide variety of dishes, one of the big hits came from a great guy- Dr. Mike Castleberry, a true Southern Gentleman/ fun guy who grows his own sheep, Welsh Cob ponies, and longhorn cattle. He bought this recipe:

Marinate raisins in red wine until plump - about two hours. Place lamb chunks and garlic in a large bowl, and combine with lemon juice and salt.

Allow to marinate in refrigerator for about 2 - 3 hours. At this time combine curry spices, chop carrots and onions, and cook chick peas. Cooking the chick peas until tender may take several hours. In a large cast iron skillet or Dutch oven, heat olive oil until fairly hot. Brown the drained lamb, small amounts at a time. Do not crowd the pan. Remove the lamb to another plate when brown, and add onions and carrots to cook. When onion becomes transparent, add curry spice mixture to the pan to cook. Adjust amount of spice to your taste. Stir to keep from sticking. If more moisture is needed, add a small amount of the lemon juice marinade When the color of the spices has darkened, add red wine and raisins, stir a moment, then add lamb. Stir this until the spices well coats the meat and add the chickpeas.

If more liquid is needed, add red wine left from the bottle for the raisins. Cover and bring back the heat to bubbling, then place into oven at 250 F for 2 - 3 hours, stirring occasionally. When finished, place curry in large, prewarmed serving dish, garnish with lemon zest, black olives, and parsley. Serve with eggplant, couscous, and /or pita bread. Posted to CHILE-HEADS DIGEST V3 #288 by sthomas@... (Steve Thomas) on Apr 8, 1997

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