braised cardamon-curry lamb

Page 283

Cuisine: French | Course Type: Main Courses

(1 review)

Tags: winter fruit cookbook club

Recipe Review

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) useful  

Comments

aj12754 - 30th January 2012
I am so happy to see your positive reviews for recipes in this cookbook ... I had kind of set it aside after being disappointed with the first few things I'd made. Looks like I'll have to bring it out again.

Queezle_Sister - 30th January 2012
Yes, I've generally had good luck. It is a bit hard to evaluate the recipes as a group - you don't want to risk offending anyone. But as my copy of the book made its rounds, several people tried the chicken dish featured on the cover - and just loved it. That dish has an especially nice presentation. And this lamb dish really pleased my kids! I'll enjoy looking for your reviews.

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