2 pounds boned leg of lamb
1/4 cup of curry powder
3 garlic cloves, crushed
1 large onion, chopped
4 thyme springs or 3 teaspoon dried thyme
3 bay leaves
1 Tablespoon (30 grams) ground allspice
1/8 cup vegetable oil
1/4 cup butter or margarine
3.5 cups of stock or water
1 fresh hot chili pepper, chopped
cooked rice, to serve
cilantro springs, to garnish
Step 1: cut the meat into 2-inch cubes, discarding excess fat and gristle
Step 2: place the lamb, curry powder, garlic, onion, thyme, bay leaves, allspice, and oil into a large bowl and mix. Marinate in the fridge for 3 hours or overnight.
Step 3: melt the butter or margarine in a large heavy saucepan, add the seasoned lamb and fry over a moderate heat for about 10 minutes, turning meat frequently.
Step 4: stir in the stock and chili pepper and bring to a boil. Reduce the heat, cover the pan, and simmer for 1.5 hours, or until meat is tender. Serve with rice, garnish with Cilantro.
1 & 3/4 Cups Brown Sugar (Packed) (Divided)
1 Cup All Purpose Flower
6 TBSP Baking Cocoa (Divided)
2 TSP Baking Powder
1/2 TSP Salt
1/2 Cup 2% Milk
2 TBSP Butter (Melted)
1/2 TSP Vanilla Extract
1 & 1/2 Cups Semi-Sweet Choclate Chips
1 & 3/4 Cups Boiling Water
Vanilla Ice Cream
Combine the milk, butter, and vanillia in a bowl. Combine 1 cup brown sugar, flour, & half the cocoa (3 TBSP) in a larger bowl. Stir the wet ingredients int the dry until just combined rather than heavily blended.
Spray a 3 qt slow cooker with non-stick spray (dessert, so non flavored or butter.) Pour and spread the batter evenly across the bottom. Sprinkle the choclate chips evenly across the top of the batter.
In another bowl, combine the remaing brown sugar (3/4 Cup) and cocoa (3 TBSP) andstir in the bowling water (1 & 3/4 Cups.) Pour it over the top of the batter (do not stir it in this is like a frosting.)
Cover and cook on high for 4 to 4 and a half hours. Or until a toothpick inserted near the center of the cake comes out clean.