Title: RAAN MASALEDAR – WHOLE LEG OF LAMB IN A SPICY
Categories: Meats, Main dish, Indian, Lamb
Yield: 6 servings

5 lb Lamb, leg of

———————————–SAUCE———————————–
2 oz Almonds, blanched
1/2 lb Onions, coarsely chopped
8 Garlic cloves, peeled
4 Cubes ginger, 1“, peeled
;chopped coarsely
4 Green chillies, chopped
20 fl Yoghurt, plain
2 tb Cumin seed, ground
4 ts Coriander seed, ground
1/2 ts Cayenne pepper
3 1/2 ts Salt
1/2 ts Garam masala
6 tb Vegetable oil
1/2 ts Whole cloves
16 Cardamom pods
1 Cinnamon stick, 2″ long
10 Peppercorns, black

———————————-GARNISH———————————-
4 tb Sultana raisins
1/2 oz Almonds, blanched, slivered

Make sure that all the fat has been trimmed from the outside of the leg and
that most of the fell (parchment-like white skin) has been pulled off. Put
the leg in a baking dish made, preferably, of pyrex or stainless steel.
Put the 2 oz. almonds, onions, garlic, ginger, green chillies, and 3
tablespoons of the yoghurt into the container of a food processor or
blender
and blend until you have a paste. Put the remaining yoghurt into a bowl.
Beat
lightly with a fork or a whisk until it is smooth and creamy. Add the paste
from the processor, the cumin, coriander, cayenne, salt and garam masala.
Mix. Push some of the spice paste into all the openings in the lamb. Be
quite
generous. (I forgot to say, you need to ask the butcher to make a deep
pocket
to hold a ”stuffing", in this case, some spice paste mixture, or make a
pocket yourself) Spread the paste evenly on the underside of the leg (the
side that originally had less fat.) Now, using a small, sharp, pointed
knife
make deep slashes in the meat, and push in the spice paste with your
fingers.
Turn the leg over so its outer side (the side that was once covered with
fat)
is on the top. Spread a very thick layer of paste over it. Again, make deep
slashes with the knife and push the spice paste into the slashes. Pour all
the remaining spice paste over and around the meat. Cover with plastic
cling
film and refrigerate for 24 hours. Take the baking dish with the meat out
of
the refrigerator and let the meat come to room temperature. Remove the
cling
film. Heat the oil in a small frying pan over a medium flame. When hot, put
in the cloves, cardamom, cinnamon and peppercorns. When the cloves swell –
this takes just a few seconds – pour the hot oil and spices over the leg of
lamb. (My note: I found the spices jumped and spat in the oil quite a lot –
make sure your arms and counter are well protected) Preheat the oven gas
mark
6, 400 F. Cover the baking dish tightly either with its own lid or with a
large piece of aluminium foil. Bake, covered, for 1 hour 30 minutes. Remove
the foil and bake uncovered for 45 minutes. Baste 3-4 times with the sauce
during this period. Scatter, or arrange in a pattern, the sultanas and the
1/2 oz. almonds over the top of the leg and bake for another 5-6 minutes.
Remove the baking dish from the oven and let it sit in a warm place for 15
minutes. Take the leg out of the pan and set it on a warm platter. Spoon
off
all the fat from the top of the sauce. Use a slotted spoon and fish out all
the whole spice in the sauce. Discard the spices. Pour the sauce around the
leg. My Notes: I served the sauce separately, in a gravy boat. It is
delicious!

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HOT SOUR SOUP 1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Seaweed, Shredded
1/3 c Wood Ear Mushrooms,Softened
1/3 c Bean Curd, Shredded
1/4 lb Cooked Pork Loin, Shredded
1 t Soy Sauce
2 tb Soy Sauce
4 tb Cornstarch
1 1/2 ts Sesame Oil
6 c Water
2 ts Sugar
3 tb Vinegar
1 t Pepper
1 tb Coriander, Chopped
2 tb Scallions, Shredded
2 tb Ginger Root, Shredded
3 tb Water
2 Eggs, Beaten

Blanch the seaweed, wood ears and bean curd for 30
seconds in a kettle of boiling water. Drain. Mix the
pork loin with the first measure of soy sauce, 1/4
of the cornstarch and 1/3 of the sesame oil. Heat the
first measure of water, the salt and sugar to boiling
in another kettle. Add the seaweed, wood ears and bean
curd. Add the pork loin when the water returns to a
boil. Place the second measure of soy sauce, vinegar,
the remaining sesame oil, the pepper, coriander,
scallions and ginger root in a bowl. Mix. Set aside.
Dissolve the remaining cornstarch in the second
measure of water. Add to the soup. Turn off the heat.
Add the beaten egg to the soup in a thin stream,
stirring all the while. Stir in the scallion mixture.
Ladle the soup into bowls. Serve hot.

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CHEWY FIG GRANOLA BARS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown sugar, firmly packed
1/2 c Salad oil
1/2 c Honey
1 c Crisp cereal
1/2 c Wheat germ
1/2 c Flaked coconut
1/2 c Finely chopped almonds
1/4 c Sesame seeds
1/4 c Sunflower seeds
1 c California Dried Figs
— (finely chopped)

In a small saucepan, combine brown sugar, oil and honey. Bring to a boil
over medium heat; simmer about two minutes. Preheat oven to 325 F. In a
large mixing bowl, combine all remaining ingredients, except figs,
stirring with a spoon or with mixer dough hook. Stir in sugar mixture
until well blended. Add figs. Press mixture firmly into an ungreased 9 x
13 inch baking pan. Bake 20-25 minutes until toasty brown. Cool. Cut
into narrow bars.

Each bar contains about: Calories 184, Fat 8.86G, Sodium 20.5MG,
Cholesterol 0MG, Protein 3.67G, Carbohydrates 24.9G, Fiber 3.15G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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OUR VERSION OF JULIA CHILD’S PARSNIP PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb parsnips, peeled and sliced
: about 1/3-inch thick
1 ts salt
2 to 3 tablesp unsalted
: butter — cut into bits
: Salt and freshly ground
: white pepper — to
: taste

In a saucepan, combine the parsnips and salt and
enough water to just coverthem. Bring to a boil and
simmer for 20 to 30 minutes or until tender and two
thirds of the water has evaporated. Using a food mill
fitted with the fine blade or a food processor, puree
the mixture and season with salt and freshly ground
white pepper to taste. Set the pan over another
containing simmering water, cover and let cook for 20
to 30 minutes more. (The parsnip puree improves in
flavor with this additional cooking.)

Yield: 4 to 6 servings

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman”

GINGERED CABBAGE-BEET SALAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Salads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Red onion, diced
1/3 c Red wine vinegar
1/4 c Safflower oil
1/4 c Parsley, minced
1/4 c Crystallized ginger, minced
15 oz Pickled beets, drained
— diced
2 c Sweet red cherries, pitted
6 c Red cabbage, shredded
Parsley sprigs

Combine all ingredients except parsley sprigs. Cover refrigerate
overnight or up to 2 days. Garnish with the parsley sprigs serve.

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