I'm desperatly looking for my February issue of CH&H for the Made in India menu. I promised my son I would make the lamb and rice dishes for him when he comes home for a week this August. I made the meal the last week in Feb and he is still raving. Can anyone out there help? There's no time to order a back issue.
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The recipe for the Curried Lamb sounds so good I am going to give it a try.What would you serve it with, Rice?
2 lb boneless lamb shoulder
3 tbsp each butter and vegetable oil
1 med butternut suash, seeded and peeled
1 28 oz can tomatoes
1/3 c cashew butter
3 c chopped onions
5 cloves garlic, minced
3 cadamom pods
2 cinnamon sticks
1 bay leaf
1 tbsp minced, peeled gingerroot
1/2 tsp whole fennel seeds
3 tbsp curry paste or powder
1 tbsp packed brown sugar
1 tsp salt
1 tsp paprika
1 c chicken stock
1/2 c roasted cashews, chopped
1/2 c chopped fresh corriander
Trim lamb and cut into 1" cubes. Heat 1 tbsp butter and 1 tbsp oil over high heat. Brown lamb in batches adding butter and oil as necessary. Tranfer to bowl. Cut squash into 1" pieces and set aside. In food processor puree tomatoes with cashew butter until smooth. Set aside. Reduce heat to med-hih and add remaining butter and oil. Add onions and cook,stirring and scraping, for 20 minutes. Stir in a tbsp or two of water in necessary. Reduce heat to med. Add garlic, cardamom, cinnamon sticks, bay leaf, ginger and fennel. Cook, stirring for 1 minutes. Stir in curry paste, sugar, salt and paprika. Return meat and any juices to the pot and cook, stirring for 2 minutes to coat meat in spices. Add tomato mixture and stock, bring to boil. Reduce heat to med, cover and simmer for 45 minutes or until lamb and squash are tender. Garnish with cashews and corriander.
Bless you. The kindness of strangers is really remarkable., and this is my first time using a forum. Thanks so much for taking the time. My son will have the birthday dinner he requested! Obviously I recommend this menu.
2 tbsp butter
1 tbsp vegetable oil
3 shallots, chopped
1 tsp minced, peeled gingerroot
5 cardamom pods
3 whole cloves
1 cinnamon stick
1 bay leaf
1 1/2 c basmati ric
1 tsp salt
1/4 tsp eadh turmeric and ground cumin
1/2 c each sweet green and red pepper, diced
1/3 c dried currants
Grated orange rind of 1 orange
3 c water
Chopped fresh mint
Package crispy fried onions (opt)
pomegranate seeds (opt)
In large saucepan, melt butter with oil over med-high heat. Cook shallots, ginger, cardamom, cloves, cinnamon and bay leaf, stirring occaisionally for 3 minutes or until shallots are tnder. Add rice , salt, tumeric and cumin; cook, stirring for 2 minutes. Stir in green and red peppers, currants, and orange rind. Add water and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Turn off heat and let stand 10 minutes. Gently fluff with fork. Pell and segment reserved orange. Garnish rice with orange segments, mint, fried onions and pomegranate seeds. Serves 6.
Curried lamb with tomatoes
2 lb boneless lamb shoulder
3 tbsp each butter and vegetable oil
1 med butternut suash, seeded and peeled
1 28 oz can tomatoes
1/3 c cashew butter
3 c chopped onions
5 cloves garlic, minced
3 cadamom pods
2 cinnamon sticks
1 bay leaf
1 tbsp minced, peeled gingerroot
1/2 tsp whole fennel seeds
3 tbsp curry paste or powder
1 tbsp packed brown sugar
1 tsp salt
1 tsp paprika
1 c chicken stock
1/2 c roasted cashews, chopped
1/2 c chopped fresh corriander
Trim lamb and cut into 1" cubes. Heat 1 tbsp butter and 1 tbsp oil over high heat. Brown lamb in batches adding butter and oil as necessary. Tranfer to bowl. Cut squash into 1" pieces and set aside. In food processor puree tomatoes with cashew butter until smooth. Set aside. Reduce heat to med-hih and add remaining butter and oil. Add onions and cook,stirring and scraping, for 20 minutes. Stir in a tbsp or two of water in necessary. Reduce heat to med. Add garlic, cardamom, cinnamon sticks, bay leaf, ginger and fennel. Cook, stirring for 1 minutes. Stir in curry paste, sugar, salt and paprika. Return meat and any juices to the pot and cook, stirring for 2 minutes to coat meat in spices. Add tomato mixture and stock, bring to boil. Reduce heat to med, cover and simmer for 45 minutes or until lamb and squash are tender. Garnish with cashews and corriander.
Not there. Anyone else?
did you take a look there? there is at least one Indian lamb recipe, maybe it's the same one?
click on the house&home logo, then pick "recipes" on the left - the lamb recipe was in "entrees"
if nobody has it here, maybe check your local library to see if they have the magazine?