Finally figured out the gas grill. In order to get a good char, you have to close it!
Skewered veggies and roast potatoes in foil. Perfecto.
Have Southampton Citarella butcher cut leg of lamb into 2″ cubes, trimmed of sinew. Marinate in Maple Chipotle Grill Sauce. Place in the fridge for a few hours. At the Bridgehampton Green Thumb farmstand, get a couple small red onions, 10 ish large firm mushrooms, 10 ish large cherry tomatoes.
Quarter the onions. Wash and take stems off mushrooms. Wash cherry tomatoes. Dry all veggies and coat with olive oil. Place them on individual skewers. Take the lamb out of the marinade, pat dry and place on 2 skewers.
Preheat the grill and sear the lamb until blackened all around. Set aside off flame. Cook the veggies until blackened and cooked through. Brush with a little more Maple Chipotle sauce if you want as the meat and veggies cook.
Take off skewers and enjoy!
Hearty and spicy
Serves 4 – 6
In one small bowl, mix together 4 tsp. garlic powder, 1/2 tsp. salt, 2 tsp. ground coriander, 2 tsp. ground ginger, 2 tsp. turmeric.
In another small bowl, mix together 2 tsp. ground cardamon, 2 tsp. ground cinnamon, 1-2 tsp. cayenne to taste, 1/4 tsp. ground cloves.
Prepare 2 lbs. lamb stew meat. Not too lean. Trim and chop into 1″ cubes.
In a large stock pot on medium high heat, brown the lamb in stages in a little olive oil. Make sure meat doesn’t touch and deglaze with a little chicken broth. Scape and pour meat and broth into a large bowl after each stage. Keep all the meat and broth aside in the bowl.
To the stock pot, add 2-3 large Vidalia onions rough chopped. Brown. Add 2 bell peppers, julienned. Brown. Add 3-4 small chili peppers of any type, julienned. Spicy preferred, but to taste. Stir. Add back the meat and broth. Stir.
Sprinkle 1/2 of the coriander, garlic, turmeric, ginger, salt mix over the meat, onions and peppers. Add 2 cans whole Cento tomatoes with juice. Stir. Sprinkle the rest of the coriander spice mix over the tomatoes. Stir meat, onions, peppers and tomatoes together to blend all of the spices. Cover and bring to a boil. Turn to low heat.
In a small fry pan, heat 4 tbs. olive oil. Add the cardamon, cinnamon, cayenne, cloves mix. Heat and stir until it forms a paste. Pour into the stock pot. Add a little broth to get all of the spices out of the fry pan and pour into the stock pot. Stir to blend spices evenly. Cover and bring back to a boil. Turn down to low heat and simmer for 1 1/2 hours.
Add 2 large yukon gold potatoes, peeled and cubed to the stock pot. Stir in. Cover and bring to a boil, then turn to low to simmer for another 1/2 hour or until potatoes are tender but still firm. Check seasoning and add salt to taste if needed.
Add 2 cups thawed frozen peas to the stock pot. Stir into the meat stew. Cover and simmer another 15 minutes. Serve with chutneys and naan.
Alternative to potatoes, add cauliflower florets until tender but firm. Serve with Kazmati rice, chutneys.
Even better after cooled, refrigerated and reheated the next day.