Snow On The Mountain Lamb Curry Recipes

SNOW ON THE MOUNTAIN

Steps:

• Put the chicken in the crock-pot. Add two cups of water. Salt and pepper to taste.
• Cook on high 2-3 hrs until done.
• Cut chicken into small chunks, and make gravy with the broth that you drain off the chicken. I use cornstarch, but use flour if you prefer, for the gravy. Cook rice for 10 people. Your guests will bring the other 9 items. (See Notes below)

HOME-STYLE LAMB CURRY

Steps:

• Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
• Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
• Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
• Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
• Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
• Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
• Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
• Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

SLOW COOKER LAMB CURRY - EASIEST EVER RECIPE!

Steps:

• Put all of the ingredients in the slow cooker (apart from the mango chutney).
• Cook for 4 - 5 hours on HIGH or 6 - 7 hours on LOW.
• Before serving stir through the mango chutney.

SNOW ON THE MOUNTAIN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x13 inch cake pans.
• In a medium bowl combine flour, sugar, baking soda, dates, pecans, eggs, vanilla extract and salt. Mix well and spread evenly between prepared pans.
• Bake in preheated oven for 20 minutes. Crumble into small pieces and cool.
• In a large bowl combine oranges, bananas, pineapple and sugar.
• On a large serving platter spread 1/2 of crumb mixture. Spoon fruit mixture on top. Sprinkle remaining crumb mixture over fruit. Spread whipped cream over crumbs, sprinkle with coconut and top with cherries. Chill before serving.

SNOW ON THE MOUNTAIN (LAMB CURRY)

Steps:

• Heat oil in a large, heavy pot over high heat. Add onion, chile pepper, and garlic. Fry, stirring constantly, until onion is slightly browned, about 5 minutes. Add lamb and stir vigorously for 5 minutes. Stir in tomatoes, cumin, coriander, salt, turmeric, and cayenne; cook until sauce is thick and oil starts to separate, 10 to 15 minutes.
• Add potatoes and water. Cover, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer until lamb is tender and sauce is thick, about 1 hour 15 minutes. Stir occasionally to keep lamb and potatoes from sticking to the bottom.