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Tuesday’s Taste Tempters 7.6.10

Tuesday’s Taste Tempters 7.6.10

Posted: Tuesday, July 6, 2010 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Today’s recipes come from the cookbook “Everyday Indian: 100 Fast, Fresh and Healthy Recipes” by Bal Arneson (Whitecap Books; March 2009; Softcover with flaps/$29.95).

Fusion Peach Chicken for Jordan
1 cup regular spaghetti sauce
1 cup peach yogurt
2 tablespoons tandoori paste
1 tablespoon garam masala
1 teaspoon garlic powder
1 teaspoon ground dried ginger
1 teaspoon red chili flakes
1 teaspoon salt
1 cup water
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Preheat the oven to 375 degrees. Combine all the ingredients in a deep baking dish and mix well. Place the dish in the oven and cover with foil. Bake for 25 minutes. Remove the foil and bake for five to eight more minutes. Serve over rice.
Tandoori paste is available in most supermarkets and in Indian grocery stores.
Lamb with Black Cherry Sauce
1 tablespoon grapeseed oil
2 pounds rack of lamb
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon fennel seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb. Heat the oil in a heavy-bottomed skillet over medium-high heat. Place seasoned lamb in the skillet and brown on all sides, about three to four minutes.
Preheat the oven to 450 degrees. Place the lamb on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.
1 tablespoon grapeseed oil
1/2 teaspoon asafoetida
2 tablespoons chopped garlic
1 teaspoon fenugreek seeds
2 teaspoons garam masala
1/4 teaspoon ground cardamom
1 14-ounce can pitted cherries
While the lamb is baking, prepare the sauce. Place the oil and asafoetida in a saucepan and cook for 5 seconds over medium-high heat. Mix in the garlic and fenugreek seeds and cook for 1 minute. Stir in the garam masala and cardamom. Cook for 10 seconds, and add the cherries, including the juice. Reduce the heat to low and simmer the sauce for seven to nine minutes.
Remove the sauce from the heat and process it using a food processor to thicken the sauce. Pour some sauce on a serving platter, place the lamb on top, and then pour the rest over the lamb.
Suggested wine: New World Merlot

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