Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 --- In , " Lynn Razaitis " <lyn122@y...> wrote: > think you are right. Food, yes, food. :-) We just got done have a > > delicious grass-fed lamb curry with organic veggies. > > ----->Ohhhh... bring on that recipe! Soon please!!! > Lynn Ummm, sort of a recipe. I was just winging it ;-) Sauté curry powder and/or red curry paste in peanut oil. Add lamb (I used the last (sob!) of the lamb that we raised last year, it was ground lamb), and some sliced onions. Sauté until onions are translucent. Add one can of coconut milk, peas, cauliflower (again, both the peas and cauliflower are the last from last year. sob!). Stir and then simmer for about 20 minutes. Done! Served it over jasmine rice (yes, carbs, yes, bad, yes, I know). The best part is the next day, when all the flavors have had a chance to " meld " . Tasty lunch! Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 Oh Sharon you're a doll! I've got some ground lamb sitting in my freezer (sorry about your last one) I was wondering what to do with. This sounds mighty tasty. Do you you ever substitute wild rice? I use it regularly and it really is easier on my system than regular rice. Thanks! Lynn Ummm, sort of a recipe. I was just winging it ;-) > > Sauté curry powder and/or red curry paste in peanut oil. Add lamb (I > used the last (sob!) of the lamb that we raised last year, it was > ground lamb), and some sliced onions. Sauté until onions are > translucent. Add one can of coconut milk, peas, cauliflower (again, > both the peas and cauliflower are the last from last year. sob!). Stir > and then simmer for about 20 minutes. Done! Served it over jasmine > rice (yes, carbs, yes, bad, yes, I know). > > The best part is the next day, when all the flavors have had a chance > to " meld " . Tasty lunch! > > Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 >Sauté curry powder and/or red curry paste in peanut oil. Add lamb (I >used the last (sob!) of the lamb that we raised last year, it was >ground lamb), and some sliced onions. Sauté until onions are >translucent. Add one can of coconut milk, peas, cauliflower (again, >both the peas and cauliflower are the last from last year. sob!). Stir >and then simmer for about 20 minutes. Done! wow! yum - i'm bookmarking this. i have a bunch of grass-fed lamb in my freezer and wanted to find a new way to fix it - this sounds right up my alley! Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- “The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times.” -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 > >Sauté curry powder and/or red curry paste in peanut oil. Add lamb (I > >used the last (sob!) of the lamb that we raised last year, it was > >ground lamb), and some sliced onions. Sauté until onions are > >translucent. Add one can of coconut milk, peas, cauliflower (again, > >both the peas and cauliflower are the last from last year. sob!). Stir > >and then simmer for about 20 minutes. Done! > > wow! yum - i'm bookmarking this. i have a bunch of grass-fed lamb in my > freezer and wanted to find a new way to fix it - this sounds right up my > alley! The lamb that we slaughtered made 37# of meat. I thought it would be enough to last longer than it did. This year we'll keep two lambs for ourselves and sell the others. Glad you like the recipe. Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 --- In , " Lynn Razaitis " <lyn122@y...> wrote: > Oh Sharon you're a doll! > I've got some ground lamb sitting in my freezer (sorry about your > last one) I was wondering what to do with. This sounds mighty tasty. > Do you you ever substitute wild rice? I use it regularly and it > really is easier on my system than regular rice. > > Thanks! > Lynn I really do like wild rice, but with curry, no. Have you ever made wild rice pancakes? Just bind cooked wild rice together with egg, a little flour and some milk. Cook on a buttered hot griddle. I like to season the batter with a touch of cardamom. Very good as finger food or a snack. Enjoy! Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 !> Have you ever made wild rice pancakes? Just bind cooked wild rice > together with egg, a little flour and some milk. Cook on a buttered > hot griddle. I like to season the batter with a touch of cardamom. > Very good as finger food or a snack. Whooaaa ...Sharon now you're talking! I've been looking for more stuff to do with my wild rice. Thank God for religious debates....as I've always believed everything comes back to food. God's universal binder of us all! Lynn Quote Link to comment Share on other sites More sharing options...
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