Text 32319, 72 rader
Skriven 2015-10-24 08:56:40 av MICHAEL LOO (1:123/140)
Ärende: Colombo 366
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Okay, guys, that's enough about Columbus.

And similar. Adversarialness isn't going to
fly in here.


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      Title: Lamb Colombo
 Categories: Lamb, Carribeano
      Yield: 6 servings

  1 1/2 lb Lean lamb (leg or shoulder)
      2 tb Canola or olive oil
           Salt and pepper
      1 md Onion(s), finely chopped
      6    Garlic clove(s), minced
      2 bn Chives or
      1 bn Scallions
           Finely chopped
      2 ts Ginger, minced
      3 tb Colombo Powder
           Or curry powder
      2 ts Fresh thyme
      5 c  (to 6 cups)
           Chicken or vegetable stock
      2 tb Tomato paste
      1 lb Potatoes
           Or boniatos
           (Caribbean sweet potatoes)
           Peeled, cut in 1" pieces
      1 lb Calabaza
           (West Indian pumpkin)
           Or butternut squash
           Peeled, cut in 1" pieces
      1 tb Lime juice
           Or to taste

  Trim the fat off the lamb and cut the meat into 1-inch cubes. Heat 1
  tbs oil in a large saute pan. Season the lamb with salt and pepper
  and brown it on all sides over high heat, working in several batches
  to keep from crowding the pan. Transfer the lamb to a platter with a
  slotted spoon.

  Pour off the fat. Heat the remaining 1 tbs oil in the pan. Add the
  onion, garlic, chives, and ginger and cook over medium heat until
  lightly browned, 4-6 min. Stir in the Colombo Powder and cook for 1
  min, or until fragrant.

  Return the lamb to the pan with the thyme, stock and tomato paste.
  Bring the mixture to a boil, reduce the heat, and gently simmer the
  lamb for 1 hour. Add the potatoes and calabaza and continue cooking
  for 30 min or until the lamb and vegetables are very tender. Add
  stock or water as needed to keep the stew moist.

  Can be prepared up to 48 hour ahead to this stage and reheated.

  Just before serving, stir in lime juice to taste. Correct the
  seasoning. Spoon the stew over a mound of rice or couscous. Garnish
  with chopped cilantro and serve.

  The Caribbean Pantry Cookbook
  by Steven Raichlen
  ISBN 1-885183-10-0

  NOTE: I hotted this up just a little with cayenne (2 tsp of Trappey's
        Hot Sauce) and two red chilli peppers which went in whole and were
        fished out before serving. (Source of note unknown)

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