Indian Butternut Stew
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
2 Tbsp. olive oil
2 large onions, sliced
3 cloves garlic, chopped
2 finger hot chiles, chopped fine
2 pounds lamb, chopped
salt and pepper, to taste
1/2 cup dry red wine
3 medium potatoes, sliced
1 medium butternut squash, chopped
1/2 tsp. ginger root, chopped
2 tsp. brown sugar
1 tsp. cinnamon
In a medium saucepan over medium-high heat, saute the onions, garlic, jalapeno and meat in oil for about 10 minutes. Now add the salt, pepper and wine; cover and simmer for 10 minutes. Reduce the heat to medium and add the remaining ingredients. Cover and simmer for 30 minutes, then serve over rice, noodles or rolled up in pita bread.
Recipe adapted from “A Taste of South Africa” by Magdaleen Van Wyk.