Coconut-Cashew Rice

I really love this rice recipe.  I first tasted it at an international night in Relief Society.  After figuring out who made it I requested the recipe.  She posted it on our neighborhood Facebook page because so many people wanted the recipe, but I procrastinated getting it off there and then couldn't find it.  Fast forward a few months and she brought a double batch to our Relief Society rice night.  I again requested the recipe and finally made it for myself.  I don't know what took me so long.  It is FANTASTIC.  I made this for my Dad and Justin and they loved it.  Even the kids loved it.  Then I made it for Michelle and her kids and they liked it to.  It is worth a try!  I went to Winco to buy the specialty items I didn't have on hand: jasmine rice, golden raisins and cashews.  I forgot the cardamom which is probably a huge mistake, but it worked well with cinnamon and nutmeg. Really well.

Coconut-Cashew Rice

• 1 3/4 cups water
• 3/4 tsp salt
• 1/2 tsp turmeric [my friend uses curry powder instead]
• 1 cup basmati or jasmine rice
• 2 TB butter
• 1/4 cup diced onion
• 1/4 cup raisins [okay, I heap my 1/4 cup]
• 1/4 cashews [heap this too]
• 1 tsp cardamom [1/2 tsp cinnamon + 1/2 tsp nutmeg is a good replacement]
• 1/3 cup coconut milk

Combine water, salt and turmeric in medium saucepan and bring to rapid boil.  Add rice, reduce heat to low and simmer 15-20 minutes, until water is absorbed.  Meanwhile, melt butter in sauté pan and sauté onion 2-3 minutes until translucent.  Add raisins, cashews and cardamom and sauté 2 more minutes.  Stir in coconut milk and cook 2 more minutes.  When rice is ready, remove from heat and fluff with fork.  Stir in onion-raisin mixture.  Moisten with a few TB of coconut milk before serving, if desired.

Lamb Curry

This is one of the most delicious things I've ever eaten. We recently bought 1/2 a lamb, and it's not a ton of meat, but it's delicious meat, ripe for things like this curry. Lamb roasts are a little on the small side, and we only used one, but it would have been even better with double the meat. We served it over couscous and alongside Brussels sprouts. Did you know that Brussels sprouts with curry is a revelation? It is. This recipe is super easy, and deserve your attention some time soon as the weather cools to meat loving temperatures. I'm guessing it would be equally delicious with beef, but the lamb was special. Sometimes it's fun to feel special. 

Lamb Curry

Adapted from Simply Recipes

• 1 Lamb shoulder roast, although double would have been better
• 2 large onion, chopped
• 5 cloves of garlic, crushed
• 2 Tbsp butter
• 1 Tbsp olive oil
• 3 Tbsp curry powder
• 2 tsp salt
• 1 Tbsp black pepper
• 1 Tbsp ground coriander
• 1 Tbsp cumin
• 1 tsp fresh rosemary, chopped
• 1 Tbsp fresh thyme or 1 tsp thyme, dry
• 2 peeled and chopped apples (tart green granny smith if possible), about 2 cups
• 1 1/2 cups chicken broth
• 8-12 small potatoes, quartered, about 1 1/2 pounds

METHOD

1 Preheat oven to 300° F. On stovetop, add the butter and oil to a large covered pot or Dutch oven and turn the burner to medium-high. Brown the meat well and remove it from pan.

2 Add curry powder to the ghee or oil, turn the heat down to medium and cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return lamb to pan.

3 Add coriander, black pepper, cumin, rosemary, thyme, sliced lemon, apples, raisins, chicken broth, salt and pepper. Cover the pot and put it in the oven. Cook for 2 hours. Check at 2 hours to see if the meat is falling off the bone. It should be starting to do so. Add the potatoes and cook for another 45 minutes.

4 To serve, you can pull the meat off the bones or leave it on. Taste for salt and add some more curry powder or cayenne if you want things spicier. Serve over rice with chutney and yogurt.