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2It's curry. Cubes of medium-rare leg of lamb meat (400 grams). Onions, carrots, and turnips.
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4A lot of spices, of course. On the right above, the full mise en place.
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6First stir-fry the onions, celery, garlic, and ginger. Then stir-fry the lamb.
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8Add the turnip and carrot to the lamb and cover the pan. After 5 or 6 minutes add the spices and cream or yogurt.
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10I made the curry pretty hot. The liquid was a combination of crème fraîche and plain yogurt, plus water as needed.
Don't forget to put the onion-celery mix back in. We ate the curry with steamed rice and pita bread.
Here's a link to a lamb curry recipe published by Elise of Simply Recipes.
Her recipes are dependably delicious. It's not exactly what I made,
but then I didn't follow any recipe very closely.
Her recipes are dependably delicious. It's not exactly what I made,
but then I didn't follow any recipe very closely.
This beautiful presentation probably requires a lot of work, especially because of the photos different sizes. The result is great.
ReplyDeleteI don’t think I’ve ever had such a dish.
Have you never had lunch or dinner in an Indian restaurant?
DeleteNo, but Thaï, Vietnamese, Chinese, Japanese, Greek, Mexican, Italian, Spanish and French!
ReplyDeleteForgot Korean.
DeleteI remember the first Indian restaurant I knew about in Paris. It was sometime around 1978 or 1980, and it was on either the rue d'Aboukir or the rue de Cléry in the Sentier neighborhood, just off the rue Réaumur, close to where I lived back then. I think I had experienced Indian food earlier, because I was excited to find an Indian restaurant in Paris. The earlier Indian restaurants where I had enjoyed good food must have been in Chicago or Washington DC, but my memories are vague. I clearly remember Thai and Ethiopian restaurants in the DC area in the 1980s.
DeleteWell, Thaï, Arlington; Vietnamese, Paris; Chinese, Arlington, D.C., Indio; Japanese, D.C. area, Paris, Seoul; Greek, Paris; Mexican, Paris, Southern California; Italian, Italy; Spanish, Spain; Korean, Korea; French, France and the U.S.
DeleteYou somehow never mention American food. lol
DeleteA few days ago I mentioned that memorable beef barley in Van Horn, Texas, non?
DeleteI also remember that you liked the southeastern U.S. specialty, Brunswick Stew.
DeleteI wish you were the chef here! I’d probably eat more than I do. And Walt as the pastry chef. One can dream, can’t one?
DeleteLooks wonderful!
ReplyDeleteIt was really good and easy to make. There must be Indian restaurants in B'ham.
DeleteOhhhh, my, that looks good. I'm not a big lamb fan, but this sure looks tasty.
ReplyDeleteDo you have access to coconut milk very easily over there?
French lamb is actually 'lamb' and not mutton. It has a very mild, delicious taste. Both our local supermarkets always have coconut milk and coconut cream available.
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