Pork Lard

Preheat oven to 250F
Place 1lb of fat (leaf fat, fat back or pork fat pieces cleaned of skin and
meat and finely diced) in an ovenproof dish. Add enough cold water to
partially cover. Put in oven (or over very low flame) for 40 minutes, or until
fat has melted, stirring occasionally to prevent it from browning or sticking.
Remove from oven and strain through a cheesecloth into a heat proof container.
Set aside. When fat has set into a smooth white shortening, cover and
refrigerate. Will keep for 3 months.


Spicy Chicken Koftas

Ingredients

1lb skinless boneless chicken, chopped
2 cloves garlic
1 inch piece ginger root grated
4tsp garam masala
pinch of turmeric
4tbsp chopped cilantro
2 fresh green chillis, seeded
half a green bell pepper
one quarter small onion
pinch salt
6 tbsp olive oil
lime wedges

Put all ingredients except oil and lime into food processor or blender and
until finely chopped. Shape into 16 balls. Heat oil in large skillet or Wok
and fry koftas for 8 to 10 minutes turning to ensure even cooking. Drain and
serve hot with lime wedges  and/or paleo friendly salsa.


Garam masala:

Finely grind together 2tbsp cumin seeds, 2 tbsp coriander seeds, 1 tbsp black
peppercorns, 2 tsp cloves, 1 tsp cardamom seeds, 2 dried bay leaves, I
cinammon stick (3 inch) and 1 dried red chilli. Store in an airtight container
and use within 3 weeks.


Lamb Kebabs

Ingredients:

1 dried bay leaf
1 inch piece ginger root choppd fine
1 inch cinamon stick
1 tsp coriander seeds
1tsp fennel seeds
1 tsp chilli powder
1 tsp garam masala
1tsp lemon juice
1 tsp gound turmeric
1 tbsp oil
1.5 lbs lamb neck fillet

Using food processor, grind together first six ingredients (bay leaf thru
chilli powder). Combine with garam masala, lemon juice turmeric and oil in a
large bowl. Cut lamb into  1/4 inch slices. Add to spice mix and marinate room
temp 1 hour or overnight in fridge. Spread out lamb on cookie sheet and cook
in a 400F oven for 20 minutes. Serve with lemon wedges and fresh cilantro.


Hot Lamb Curry

Ingredients:
8 dried red chillis
4tbsp fat (ghee, coconut oil or lard)
1 finely chopped onion
6 cloves garlic chopped
2 inch piece ginger root finely chopped
1 tsp cumin seeds freshly ground
1 tsp coriander seeds freshly ground
1 tsp fenugreek seeds freshly ground
1 tsp garam masala
14oz can tomatoes
2tbsp tomato paste
1.5 lb boneless lamb cut into 2 inch cubes

Chop 4 chillis. Leave the other 4 whole

Heat half the fat in pan, add garlic ginger and onion. Stir over medium heat
until golden.

Stir in spices. Cook over medium heat10 minutes.  Stir in tomatoes, paste and
chillis. Bring to a gentle boil. Cook over low heat 10 minutes.

Meanwhile heat remaining fat in ovenproof pan and cook meat until evenly
sealed.

Transfer sauce to meat pan, cover and cook in a 350F oven for 1 1/2 hours ntil
tender.

Hope you all enjoy these

Amanda