MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb Curry
Categories: Lamb/mutton, Vegetables, Curry, Chilies
Yield: 4 servings

1 tb Butter
2 md Onions; chopped
3 cl Garlic; minced
2 tb A-P flour
2 tb Curry powder
1/4 ts Ground ginger
1/4 ts Ground red pepper
1 ts Salt
2 lb Boneless lamb; in 1" chunks
15 oz Can coconut milk
9 oz Pkg cut gren beans; thawed

In a soup pot, melt the butter over medium heat. Add the
onions and garlic and saute for 3 to 4 minutes, or until
tender, stirring occasionally.

Meanwhile, in a large bowl, combine the flour, curry
powder, ginger, ground red pepper, and salt; mix well.
Add the lamb chunks and toss until well coated.

Add the lamb to the pot and cook for 6 to 8 minutes, or
until browned, stirring occasionally.

Reduce the heat to medium-low; add the coconut milk and
green beans and simmer for 10 to 15 minutes, or until
the lamb is fork-tender. Serve immediately.

RECIPE FROM: https://www.mrfood.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 30-Minute Pumpkin Sage Pasta
Categories: Squash, Herbs, Pasta, Cheese
Yield: 4 servings

3 tb Unsalted butter
16 Fresh sage leaves
1 tb Fine chopped sage leaves
1/2 c Fine chopped shallots
1 c Canned pumpkin purée
3 tb Shiro (white) miso
1 tb Fine chopped fresh sage
- leaves
1 lb Dry rigatoni pasta
2 ts Dark brown sugar
pn Ground cinnamon
4 oz Fine grated Parmigiano
- Reggiano; more for garnish
2 ts Cider vinegar
Salt & fresh grated nutmeg
Toasted salted pumpkin
- seeds; garnish

In a large pot set over medium heat, melt the butter.
When the foam subsides, add the sage leaves and fry
until crisp and just beginning to brown, 1 - 2 minutes.
Using a fork, transfer to a small bowl. Add the shallots
to the butter and cook, stirring frequently, until soft
and translucent, about 7 minutes. Stir in the pumpkin,
miso, and chopped sage and cook until hot and beginning
to sizzle, about 3 minutes more. Stir in 4 1/4 cups cups
of water, then add the rigatoni, brown sugar, and
cinnamon and turn the heat to high. When the liquid
boils, turn the heat to medium and cover. Cook, stirring
and scraping the bottom of the pot every 2 minutes to
prevent sticking, until the pasta is nearly al dente,
about 11 minutes.

Turn the heat to high and boil, stirring continuously,
until the sauce has reduced slightly, about 2 minutes
more. Remove from the heat. Stir in the Parmigiano,
vinegar, and salt and nutmeg to taste and serve
immediately, sprinkled with the pumpkin seeds, fried
sage leaves, and more Parmigiano.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

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