8 small loin lamb chops 1" thick
2 cups white rice
2 10 1/2 oz cans French onion soup
6 to 8 oz Molasses
2 onions
12 thumb sized sweet peppers, orange, red, green
3 small packs dried portabello, porcini, etc. mushrooms.
1 bundle asparagus
2 tbspn crushed roasted garlic paste
olive oil
curry
salt
Put the mushrooms in a bowl of water to reconstitute them.
Leave them at least 20 minutes.
Cut the fat off of the lamb and discard it. (Or light a smelly, smoky fire with it.)
Cut the meat from the bones and cut the larger pieces in half
Quickly sear the lamb chunks in olive oil.
When the outside is brown take them out before they cook.
Put the meat in a tall pitcher (or other container)
Add the curry to the meat. Use enough to coat all of the pieces thoroughly.
Slice the onions and brown them.
Slice the peppers and add them to the browning onions.
Take the onions out when they are on the verge of burning but don’t let them burn.
Add the onion/pepper combo to the container with the meat.
Pour molasses over the onions/peppers/lamb.
Put the mushrooms in as well.
Pour the mushroom water in too, except for the tiny little bit in the
bottom of the bowl that might be dirty from dirt on the mushrooms.
Add a pinch of salt.
Break off the bottoms of the asparagus and discard.
Break the asparagus spears into 1" to 1 1/2" pieces and add to the
onions/peppers/lamb/mushrooms.
Put the garlic paste on top of everything.
Cover tightly and refrigerate overnight.
The next day:
Put the rice in a slow cooker.
Add the French onion soup.
Add 10 1/2 oz water.
Add the onions/peppers/lamb/mushrooms/garlic/molasses.
Cook in a slow cooker on high for four to six hours.
Stir every hour or so.
Ready to eat when the rice is tender.
Saturday, August 30, 2008
Lamb and Rice