[CH] 3rd Indiana Hot Luck and Fiery Foods Exhibition

Steven L. Thomas (sthomas@seidata.com)
Thu, 18 Mar 1999 10:56:53 -0600 

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>