Lamb Curry

1 1/2 kg boned and diced lamb shoulder
2 tablespoons oil
3 large onions, chopped
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or lemon juice
3 large ripe tomatoes
2 fresh red chilies or green chilies
2 tablespoons chopped fresh mint
1 teaspoon garam masala
1 tablespoon chopped fresh coriander or mint


Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
Add the curry powder, salt and vinegar and stir thoroughly.
Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
Add the tomatoes, chillies and mint.

Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.

Add the garam masala and chopped coriander in the last 5 minutes of cooking.

*note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

Spiced Pears Recipe

Spiced pears make a different and sophisticated dessert when served with one of the sweeter white wines, such as Sautern. Or serve with a scoop vanilla ice cream.

Ingredients

8 Bartlett or Anjou Pears (or any juice pear)

2 tblspn sugar

1 lemon (juiced and 1 tblspn julienned* lemon peel)

1 cinnamon stick

1 bottle Sautern white wine (the alcohol will cook off)

Whole cloves (enough for 3 or 4 in each pear half)

Directions

Peel pears, cut them in half and take the cores out. Stick at least 3 cloves in in each pear half. Put pears in saute pan, flat side down, with white wine, sugar, lemon juice, julienned lemon peel and cinnamon stick.

Simmer for 10 minutes,uncovered. Remove the pears and continue to simmer the liquid for at another 10-15 minutes. It will reduce and thicken slightly.Put the pears back into the pan with the reduced 'sauce' to heat through, then serve them with the sauce spooned over the top.

Serves 8 (2 pear halves per person)

Hint:

* julienned lemon peel must have no white (pith)left on skin, this causes bitterness. Use a vegetable peeler to careful remove peel, then julienne.

* Place hard pears in a paper bag or a covered fruit bowl, leave at room temperature. They should rippen in 3 or 4 days.

Firehouse Turkey Chili

• 1 tbsp vegetable oil
• 1 lb ground turkey -- very lean
• 1 lg red onion -- chopped
• 2 cloves garlic -- thinly sliced
• salt -- to taste
• 1 cayenne chile -- chopped
• 1/2 tsp Mexican oregano -- minced
• 1/2 tsp ground cumin
• 2 tbsp chili powder -- pure if poss.
• 2 10 oz cans Ro-Tel type tomatoes (with chiles) -- undrained
• 1 8 oz can tomato sauce
• 1 16 oz can black beans -- drained & rinsed

Garnishes:

• low fat sour cream
• chopped cilantro
• chopped chile
• chopped tomato

Preheat a large pot, pref. a Dutch oven. When hot, heat oil. Add the turkey, stirring to break up the lumps, and cook until browned and you see no more pink. Add the onion and garlic and cook until onion is tender. Drain off as much fat as possible. Place meat back in and add salt, cayenne, mexican oregano, cumin and chile powder. Add the tomatoes, tomato sauce and beans. Mix well. Bring to a simmer. Correct seasoning with salt and pepper.

Simmer for 1/2 hour uncovered. Then simmer for 1-1/2 hours covered.
If the chili is too thick, add either tomato juice or water.
Serve garnished with any or all of the garnishes listed. Also put it over some cooked rice.