Snow On The Mountain Lamb Curry Food

NOURISHING LAMB AND SPINACH CURRY

Steps:

• Heat the ghee or coconut oil in a large pan and add onions, garlic, ginger, turmeric, nutmeg, cinnamon and paprika. Stir-fry for a few minutes until the aromatics and spices are fragrant.
• Add the lamb pieces to the pan and stir to brown the lamb.
• Add the diced tomatoes, water, raisins, salt and pepper to the pan. Stir and bring to a boil. Cover the pan and reduce the heat to let it simmer for 1.5 hour.
• Add the spinach leaves to the pan. Cook for a few more minutes until all the spinach are wilted and tender.
• Taste the lamb and spinach curry. Add more salt if required. Remove from heat and serve.

SNOW ON THE MOUNTAIN

Steps:

• Put the chicken in the crock-pot. Add two cups of water. Salt and pepper to taste.
• Cook on high 2-3 hrs until done.
• Cut chicken into small chunks, and make gravy with the broth that you drain off the chicken. I use cornstarch, but use flour if you prefer, for the gravy. Cook rice for 10 people. Your guests will bring the other 9 items. (See Notes below)

LAMB CURRY

Steps:

• Cut meat, as uniformly as possible, into 2 by 3 inch cubes. Generously sprinkle with salt and pepper.
• Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.
• Ladle warm stew over a bed of basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve immediately.

SNOW ON THE MOUNTAIN (LAMB CURRY)

Steps:

• Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne; cook until sauce is thick and oil starts to separate, 10 to 15 minutes.
• Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.

SNOW ON THE MOUNTAIN SALAD

Steps:

• Trim bases off lettuce.
• Separate leaves and rinse; pat dry.
• In small bowl combine mayonnaise, Parmesan cheese, lemon juice, garlic salt and pepper.
• Stack the lettuce leaves on a cutting board and cut crosswise into small pieces, enough to measure 9 cups.
• Transfer to a large salad bowl.
• Pour the seasoned mayonnaise over the lettuce and toss well; set aside.
• Wash and trim cauliflower.
• Cut the cauliflower head in half.
• Grate half the cauliflower.
• Mix the grated cauliflower with the bacon, blue cheese and chopped green onion tops.
• Sprinkle over the top of the salad.