New York City Chefs Daily Recipe for 09/12/02 : Pasta with Lamb and Apples
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Pasta with Lamb and Apples recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 09/12/02 : Pasta with Lamb and Apples
"Pasta with Lamb and Apples"
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  Arqua Restaurant
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"As we graze it grows"

1 1/2 lbs. Lamb from the leg joint
2 large onions
3 - 4 garlic cloves
5 tbs. Olive oil
1 pinch each salt and black pepper
1 tsp. Curry powder
1 cup beef broth
1 bay leaf
2 1/4 cups cooking apples
3 quarts water
1 1/2 tsp. Salt
1 1/4 cups pasta (short twists or macaroni)
1 - 2 tsp. Cornstarch
3 tbs. Freshly chopped parsley

Cut the meat in coarse chunks. Peel and dice the onion.  Peel the garlic and chop finely.  Heat 4 tbs. Olive oil in a large pan and brown the meat.  Add the onions and garlic and fry briefly.  Season the meat with the salt, pepper and the curry powder and dilute with broth.  Add the bay leaf.  Cook for 1 1/2 hours over low heat, with the lid on.  Quarter the apples, peel, core, chop coarsely and add to the meat 30 minutes before the end of the cooking time. Bring the water to a boil, add the salt and the remaining oil.  Cook the pasta until al dente.  Blend the cornstarch with a little cold water and use to thicken the ragout.  Sprinkle the parsley over and serve with the well drained pasta.
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