"This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice."
Ingredients
Original recipe makes 6 servings
Directions
Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
Grind the coriander, fennel, cumin and nutmeg.
Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
PREP30 mins
COOK1 hr30 mins
READY IN2 hrs
Nutrition
Calories
654 kcal
33%
Carbohydrates
24.9 g
8%
Cholesterol
63 mg
21%
Fat
54.5 g
84%
Fiber
7.6 g
30%
Protein
22.3 g
45%
Sodium
148 mg
6%
* Percent Daily Values are based on a 2,000 calorie diet.
"You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce."
Ingredients
Original recipe makes 4 servings
Directions
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
Bake in the preheated oven 15 minutes, or until cheese is bubbly.
PREP20 mins
COOK15 mins
READY IN35 mins
Nutrition
Calories
542 kcal
27%
Carbohydrates
73.6 g
24%
Cholesterol
44 mg
15%
Fat
20.3 g
31%
Fiber
7.4 g
30%
Protein
17.9 g
36%
Sodium
700 mg
28%
* Percent Daily Values are based on a 2,000 calorie diet.
"I have had this recipe for a long time, and always enjoy making it"
Original recipe makes 4 Servings
Directions
Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Footnotes
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F
PREP20 mins
COOK20 mins
READY IN40 mins
Nutrition
Calories
481 kcal
24%
Carbohydrates
5.6 g
2%
Cholesterol
94 mg
31%
Fat
40.8 g
63%
Fiber
0.5 g
2%
Protein
22.2 g
44%
Sodium
1369 mg
55%
* Percent Daily Values are based on a 2,000 calorie diet.
