Cajun Lamb Curry

  • 1-1/2 tsp Ground turmeric
  • 1-1/4 tsp White pepper
  • 1 tsp Ground fenugreek; optional
  • 1 tsp Ground ginger
  • 1 tsp Ground red Cayenne pepper
  • 3/4 tsp Ground coriander
  • 1/2 tsp Ground cumin
  • 1/2 tsp Black pepper
  • 1/2 tsp Dried sweet basil leaves
  • 2 lbs Boneless lamb
  • 1/2 lbs Unsalted butter; melted
  • 4-1/2 cup Chopped onions in all
  • 1/4 lbs Margarine; melted
  • 1/2 cup Fresh jalapeños peppers; minced
  • 2 Tbsp Ground red pepper; (Cayenne)
  • 1 Tbsp Ground ginger
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 cup Green bell peppers; chopped
  • 1/4 cup Curry powder
  • 1/2 lbs Unsalted butter; softened
  • 1 Large; overripe banana, mashed
  • 1 md Unpeeled apple; chopped
  • 15 oz. Coconut cream
  • 1 cup Pecan nuts dry roasted; coarsely chopped
  • 1 cup Raisins
  • 6 cup Hot cooked rice image placeholder

Combine the seasoning mix ingredients in a bowl; mix well. Remove most of the fat from the lamb and cut the lamb into 2 inch cubes. Toss the lamb with the seasoning mix and set aside.

In a 9 inch roasting pan, combine the melted butter, 2 1/2 cups of onions, the margarine, 1/4 cup of the jalapeños peppers, the red pepper, ginger, cumin and coriander; mix well.

Bake at 350° F on the floor of the ovenuntil the onions are dark brown but not burned, about 30 to 40 minutes. Remove from the oven; stir in the remaining 2 cups of onions, the bell peppers, the remaining 1/4 cup of jalapeños peppers, the curry powder and the softened butter, stirring well until well combined.

Place in the middle rack of the oven and bake 20 minutes. Remove pan from oven; mix in the lamb, bananas, cream of coconut, pecans and raisins. Return to the oven and bake 2 hrs more, stirring every 30 minutes or so. Serve immediately.

To serve, spoon 3/4 cup of rice around the edges of each serving plate and mound about 1 1/4 cups lamb curry in the centre.

Submitted by: Recipe Group Member