SC - Indian cookbook

[CBlackwill@aol.com]

In a message dated 4/22/00 3:12:56 PM Pacific Daylight Time, stefan at texas.net 
writes:

> Balthazar of Blackmoor gave what sounded like a wonderful recipe for
>  lamb and then in a later message said:
>  > Oh...Venison.  Guess I should read the Subject line before I type, eh?  
>  > Disregard that Lamb and Guinness post.  Ooops.
>  
>  Well, yes or at least retitled the message. None-the-less, you recipe
>  sounds delicious and I've saved it for my lamb-mutton-msg file and
>  to possibly try sometime. If my wife liked lamb the latter would be
>  easier to do. :-( A leg of lamb will take awhile to eat if it's
>  just me eating it.

Actually, Stefan, this may be just the recipe to change her mind!  I have won 
over four of my encampment with this very recipe (one of which did not even 
know it was lamb until I told her).  For the first few times, try making it 
with lamb chunks (like stew meat) which you have browned very well, before 
adding the other ingredients.  The combination of lamb, rosemary, garlic and 
Guinness is one of those magical culinary one-two punches.  Like coffee and 
doughnuts, or curried chicken and apples.  I also have a recipe I created for 
a medieval-style pork roast (notice I did not say "period") which has won 
over everyone who has eaten it.  It's stuffed with dried apricots, dates, 
raisins, honey and almonds.  I'll post it if you'd like to try it (although 
that was pretty much the jist of it in the previous sentence.)

Balthazar of Blackmoor

Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
                                        - Mark Burgess