braised cardamon-curry lamb

Page 283

Cuisine: French | Course Type: Main Courses

(1 review)

Tags: winter fruit cookbook club

Recipe Reviews

Amazing flavor - the complex spiciness from the curry and cardamon, with the excellent fruit flavors from apples, figs, yellow raisins, and apples, tempered the potential gaminess of lamb. The result was a very thick stew. Because there were so many complex ingredients, each bite contained emphasized a different flavor.

This took me about 2 hours to have it cook all the way through. The recipe says it makes 6 servings. I made just shy of a double batch, and the 11 people at our meal only ate half of it.

This recipe is a definite keeper.

(2) comment (2) useful  

Showing page 1 of 1 pages

« previous | all recipes | next »

Login or register to add your own review of this recipe.