The Literate Chef

Lamb Curry – West Indian Style Lamb Stew

In Lamb, Meat, Recipes, Stews on December 28, 2015 at 11:10 AM

(Adapted from “West Indian Lamb Curry” by Melissa Clark, New York Times Cooking)

Lamb Curry

This recipe doubles that from which it was adapted and should yield 10 to 12 servings. It lends itself to freezing and thereby could provide you with several nights meals, after you and your guests have had your fill.

Ingredients:

For the first step – marinate and refrigerate the lamb:
• 6 lb. boneless Leg of Lamb, cut into 2 inch cubes
• 2 tbsp. Curry Powder
• 2 tbsp. Kosher Salt
• 2 tsp. Ground Ginger
• 2 tsp. Ground Black Pepper
• 2 large White Onions, peeled and coarsely chopped
• 12 Scallions, washed and coarsely chopped
• 16 cloves of Garlic, peeled and smashed
• 2 inch piece of fresh Ginger, peeled and coarsely chopped
• 1/2 tsp. whole Allspice berries, crushed
• 12 thyme sprigs, leaves stripped and stems discarded
• 4 tbsps. Extra Virgin Olive Oil

For the second step – cooking:
• 4 tbsp. Extra Virgin Olive Oil
• 4 tsp. Curry Powder
• 2 cups dry White Wine
• 8 cups diced potatoes, about 4 whole potatoes, peeled
• 4 cups diced carrots, about 8 peeled
• 4 Habanero, Scotch Bonnet or Jalapeño peppers, chopped (with or without seeds depending on your tolerance to heat)

For the third step – serving:
• Cooked white Basmati Rice, about 1/4 cup uncooked per serving
• Fresh chopped cilantro
• Lime wedges
Major Grey’s Chutney

Preparation:

Prepare the marinade and refrigerate the lamb:
1. With paper toweling, pat dry the cubes of lamb, and place in a very large bowl.
2. Combine the next 4 ingredients in a small bowl and mix well. Add to the lamb and toss well.
3. Combine the next 6 ingredients in a large bowl and mix well. Working in batches place the mixture in a food processor, and, adding olive oil as necessary, purée into a paste. Add the puréed mixture to the lamb and toss well, coating each piece of spiced lamb.
4. Tightly cover the bowl with plastic wrap, and place in the refrigerator to marinate overnight or up to 72 hours.

Cook the lamb:
1. Heat the olive oil in a large Dutch Oven over medium-high heat, and add the 4 tsp. of Curry Powder, stirring for about 30 seconds.
2. Workings in batches to avoid overcrowding, add the marinated lamb cubes and brown on all sides, add additional olive oil to prevent the lamb from burning and sticking to the bottom, if necessary.
3. As the cubes are browned to your liking, transfer them to a large platter.
4. When all of the lamb has been browned, add the white wine and de-glaze the pot, scraping up the fond as you do so.
5. Return the lamb and any accumulated juices from the platter, as well as any left over marinade, to the Dutch Oven. Add water to just cover the lamb, add the cover and bring to a boil. Once boiling, uncover the Dutch Oven, lower the heat to a simmer and braise for 30 minutes.
6. Add the potatoes, carrots and peppers and continue cooking on medium-low heat for an additional 45 minutes.
7. Using tongs, or a slotted spoon, remove the meat and vegetables and place in a large bowl or pot, and keep warm.
8. Strain the liquid into a fat separator, and add the de-fatted gravy, as well as any solids, to the meat and vegetables.

To serve:
1. Cook the rice according to the directions on the box, using 1/4 cup of uncooked rice per person. (Note: only cook as much rice as you need for the first meal; for left overs, cook rice at that time.)
2. Serve the stew, rice, cilantro, lime wedges and chutney.

The Turkey That Keeps Giving

In General Articles on November 15, 2015 at 5:32 PM

Reblogged on WordPress.com

Source: The Turkey That Keeps Giving

The Turkey That Keeps Giving

In General Articles on November 15, 2015 at 5:29 PM

Thanksgiving is less than two weeks away and you probably already have your meal all planned out, Turkey, Gravy, Stuffing and Sides. If that’s you, well congratulations. But if you’ve been distracted by life, overwhelmed by work and family and haven’t yet had the time to think about the upcoming holiday feast, The Literate Chef to your rescue. Right here are all of the details for a sumptuous feast. Happy Thanksgiving!

The Literate Chef

Here it is nine full days after Thanksgiving and we are still enjoying the gifts given up by our 21 pound Plainville Farms Thanksgiving turkey. The turkey dinner and its side dishes are but a memory.  The leftovers of hot turkey sandwiches smothered in gravy, accompanied by re-heated stuffing and the counterpoint of tart cranberry sauce, as well as cold turkey sandwiches on rye bread slathered with homemade Russian dressing disappeared days ago; and now the last of the Turkey Soup is gone as well. I have had my fill of Tom Turkey and if I don’t meet him again until next Thanksgiving, that will be just fine with me. But it is remarkable how many meals one can squeeze out of a single bird.

Our Thanksgiving feast this year started out with a gift of more than two dozen deliciously sweet and briny East Dennis Oysters™ compliments of John…

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