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The Quilt Inn Country Cookbook
Aliske Webb
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6
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tbsp. olive oil
tsp. curry powder
tsp. paprika
/2 tsp. ground ginger
/4 tsp. chili powder
/4 tsp. sugar
ounce can tomato paste
cups apples, peeled and chopped
Cut lamb into 1–inch cubes. Saute onion and garlic in olive oil in deep skillet or
Dutch oven until golden. Add curry powder, paprika, ginger, chili powder and sugar.
Blend well. Add lamb and brown on all sides. Add tomato paste and enough boiling
water to cover. Stir well. Cover and simmer for 30 minutes over low heat. Add apples.
Cook another 15 minutes or until meat is tender. Serve with fragrant rice.
Garlic Lovers’ Lamb Kabobs
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1/2 lbs. boneless lamb, cut into 1½ inch cubes
cup dry white wine or apple juice
tbsp. olive oil
/4 cup soy sauce
0 cloves garlic, minced
tsp. dried rosemary, crushed
/4 tsp. fresh ground pepper
Train fat from lamb and cube. Combine remaining ingredients in shallow dish.
Add meat and stir, coating well. Cover and chill overnight. Remove meat from
marinade and thread onto skewers (alternating with vegetables such as large
mushrooms, cherry tomatoes, sweet peppers, etc. if desired). Grill for 8 to 10 minutes,
turning often and basting with remaining marinade.
Stir-Fry Lamb and Asparagus
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lb. boneless leg of lamb
lb. fresh asparagus
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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