All Things Chill

Lamb Curry with Roasted Cauliflower and Pea Sprouts

I made lamb curry earlier this morning so Liana would have something to eat for dinner and also so I wouldn’t be scrambing to “whip” something up when I got home late tonite. I used a recipe off of the BBC and it tasted mighty good! I used the other half of the lamb dish from a few weeks ago and instead of marinating it in oregano, lemon, garlic and olive oil and roasting it for the bazillionth time, I thought I could pull the protein in a completely different direction – curry.

Now, I do not have a magical stash of spices in small tins on magnetic strips mounted on my wall (but I totally wish I did). I have a few powdered spices (cumin, tumeric, chili powder) that are (hopefully) under 6 months old and I’m really ashamed of it – it’s not like I use them in my daily repertoire of cooking or anything (Indian cuisine is far from my specialty). I do, however, buy fresh herbs such as thyme, sage, rosemary, basil, cilantro, oregano and parsley on the regular – dried versions of these just don’t cut it when you’re trying to add freshness to a dish. Just my opinion, that’s all. Hee hee.

Overall, the meal turned out great. I also added a head of cauliflower that I roasted off in a 450 degree oven to add a depth of flavor in the last 10 minutes! I think it’d be tasty as a vegetarian dish, but I will probably use chicken the next time around. Lamb, when not stuffed in a pita, tzatziki sauce and cauliflower in-it-of-itself just isn’t natural to some people – at least my small focus group (girlfriend + 5 employees) didn’t think so. Oh well. There’s always next time! YAY.

Lamb for your chicken? KAIES.

~Spec

This entry was posted on Friday, April 25th, 2008 at 1:42 am and is filed under Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.