Collectors' Items: Fifty Superb Recipes from Spice Islands

by Spice Islands Company

½ teaspoon SPICE ISLANDS Garlic Powder

¼ teaspoon SPICE ISLANDS Rosemary

1 medium-size tart apple, peeled and diced

1 medium-size tomato, peeled and diced

1 tablespoon chopped SPICE ISLANDS Crystallized Ginger

¼ teaspoon SPICE ISLANDS Lemon Peel

1 cup sliced celery

½ cup evaporated milk

1 tablespoon SPICE ISLANDS Arrowroot, mixed in 1 tablespoon cold water

Break coconut and save any liquid; grate coconut meat; pour 2 cups boiling water over grated coconut and let stand for one hour, then strain liquid through a double thickness cheese cloth (squeeze coconut to extract all possible liquid). To strained liquid add liquid from coconut, if any. Trim excess fat from meat. Render a piece of fat in a heavy kettle or Dutch oven. Brown cubed meat in melted fat and season with Mei Yen, salt and Curry Powder. Add Instant Onions, Garlic Powder, ½ cup boiling water, crushed Bouquet Garni, apple, tomato, Crystallized Ginger and Lemon Peel. Cook slowly for 1 hour or until lamb is tender. Add coconut liquid and sliced celery; cook until celery is barely tender. Add Arrowroot and stir constantly until sauce is thickened. Just before serving stir in evaporated milk.