Well the stores and streets are decked out for Christmas and I think I just heard my first holiday commercial on the radio. Let the festivities begin!
But first, a short pause from the season’s traditional flavors. A quick read through this week’s French Fridays with Dorie recipe, Braised Cardamom-Curry Lamb, was not conjuring up the holiday spirit for me, and after the disaster which was my braised pork, I went into this week with more than a little trepidation. Memories of throwing away a big pot of bone dry pork kicked in while I was at the market and prompted me to buy a half portion of lamb, just in case.
It turns out that I need not have worried. After simmering on the stovetop for over an hour, the lamb came out of the pot tender and perfectly cooked. With the addition of potatoes, apples, and a fragrant melange of spices, the sauce was also delicious. And yet…
Maybe it was my curry powder, or maybe it was the addition of apples and honey, but this recipe was discernibly sweet instead of spicy, and I prefer a curry with more heat. That said, I thought this was a great cooking method and will use it again, but next time I’ll leave out a few of the sweeteners and add more heat. Lots more!