Hello CH'ers- Thought we'd drop you all a note to announce the Indiana Hot Luck will be on April 9, 1999 this year. We'll start around 7:00 pm. Everyone is welcome, you should bring a covered dish for a crown, as well as lots of recipes for the dish to share. One attendee suggested there be a hot food eating contest. I immediately thought of the bread- who can eat the most slices of Jim C's bread? Any other ideas? The event will be at the Thomas Family Winery 208 East Second St., Madison, IN email privately or call 1-800-948-8466 for details! No one has told us of anything definite that they're bringing, with the exception of Dr. Mike who'll be bringing his Morraccan Curry Lamb, which gets killer reviews. Here you are and we hope to see you! Steve <fontfamily><param>Palatino</param><bigger><bigger><bigger><bigger>Hot Morrocan Curried Lamb </bigger></bigger>1 leg or shoulder of lamb, boned and cut into 1" cubes about 5 pounds 1/2 cup raisins 1 cup red wine 1/2 cup sliced blanched almonds 3/4 cup lemon juice 2 tbs crushed garlic 1 tsp coarse salt 1/4 cup olive oil 1 cup red wine 2 cups cooked, drained chick peas 1 cup chopped onions 2 cups chopped carrots <bigger>Hot Morrocan Curry Mixture: </bigger>1/4 tsp saffron threads 1 1/2 tbs ground cumin 1 tbs cinnamon 2 tsp thyme 1 tsp ground cardamom 2 tbs ground bird peppers (substitute Thai, pequin, tepin or cayenne) 2 tbs turmeric 1 tbs coarsely ground black pepper <bigger>Garnish: </bigger>Black olives Chopped parsley Lemon zest 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. </bigger></bigger></fontfamily>