Toppy...check this one out...I do this with braised lamb shanks...but smoked will be awesome: This is a signature dish of mine.
Braised Curried Lamb Shanks on Hot Papaya
I don't know my measurements, cuz I just DO IT! But, I know you will know what I mean...
Braise 3-4 lamb shanks in a crockpot in chix stock for many hours...I've been known to go a day and a half. Add whatever seasoning you want. I use garlic, onion (lots), summer savory, peppercorns, and a touch of Colmans.
Take the meat off the bones and set aside. Strain the sauce and put back in the pot. Curry it and thicken with cornstarch. Put in the meat and heat until hot, and thick. Peel as many papayas as you need to give everyone half of one. Seed and heat in a low oven until hot. Make up some fluffy white rice and divide among plates. Lovingly lay down a papaya half and fill with the Curried Lamb Shanks. Prepare to be proposed to.
How do you like me NOW? I also do this with Snowshoe Hare, Ptarmigan, and Spruce Hen (grouse). Ho hum...just another day...
