Friday, November 18, 2011
FFwD: Braised cardamom curry lamb
Another Friday and it has been two Fridays ago, that I've blogged on French Fridays with Dorie. It has been two busy weeks. I had my birthday and because I like to cook, I made everything myself (sorry no pictures and no recipes... yet). I haven't blogged that because I wouldn't make it on time on my birthday party. But I did have quite a few good recipes, I discovered. A red velvet cupcake, one from DC cupcakes with strawberry and champagne and one with a chocolate ganache. Great taste all three of them and I will make them again and blog it, I promiss.
I also made an Indian buffet with the curry we made for the Daring Kitchen and butterchicken, three salads and rice. And it was all gone.
The last two weeks were also busy weeks in my garden and I suspect there will be another two weeks of work. We (and by we I mean my dad and me (and for a great deal my dad)), are making and painting the two large containers for the fruit bushes. A lot of them, but not all, have to be planted in october - november. And they are probably going to arrive tomorrow. A littlebit (say 3 days) to soon, but they have a container around their roots, so lets hope for the best.
But I also had my cooking memberships from the daring kitchen and french fridays with Dorie. I'm already to late with the daring kitchen, so I'll blog that saturday (I hope).
But I'm on time with my FFwD blog and it was so in style with my birthday party. We ate braised cardamom curry lamb.
I went to the grocerystore around here and I've been looking for the curry mentioned in the recipe. There wasn't any curry. So I thought lets make it from scratch. And that's what I did. But my curry was very, very, very hot. So it took over a lot of the taste of the Dorie recipe. I like hot, so I didn't care that much, but my husband found it to be to much.
Through the hot flavour the taste was really sweet and the lamb was tender. The potatoes did taste really nice.
It should have been a great recipe without the hot spice, I'm sure.
We aren't supposed to write the recipe on this blog, but you can find it at the link followed:
See you on saturday.