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Lamb Vindaloo 2 minced cloves garlic 2 minced 1” pieces ginger 4 crushed Indian dried chiles 2 fl. oz. red wine vinegar 4 tsp toasted cumin seed
• 2 tsp toasted Indian long
pepper • 16 oz. lamb shoulder • 2 fl. oz. canola oil • 1 tsp green cardamom pods
1. Grind dried chilli, cumin seed and long pepper in coffee grinder. 2. Combine ground spices along with ginger and garlic in blender or small bowl of food processer. Add just enough water to blend into a paste. 3. Cut lamb shoulder into one inch pieces, removing excess fat. Marinate shoulder in spice paste 4 hours. 4. In an oven safe pan, toast cardamom pods, cloves, cinnamon stick in oil, add onion and fennel, cook until well caramelized. Add meat, marinade, and salt. Cook meat until browned and fragrant (working in small batches if necessary). Add 2 cups water to pan. Cover tightly with foil or lid and braise @ 325 until tender, about 3 hours.
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1/2 oz. whole clove 1 cinnamon stick
1 cup yellow onion 1/2 cup fennel bulb 1 tbsp kosher salt
5. Cool slightly, remove meat. Skim excess fat from braising liquid. Remove cinnamon stick. Blend braising liquid and vegetable liquids into coarse sauce. Combine meat with sauce and heat through for serving.
Trees & Shrubs Bedding Plants Mulches - Bagged or Bulk North 19th at Springhill Road • 587-3406 www.cashmannursery.com
Photo by Mike Greener
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Do you have a house that should be featured in an upcoming issue of At Home?
Contact Tiffany Jerry at firstname.lastname@example.org or 582-2624 summer 2014 at home 23
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