Lamb barbacoa recipe links
I’m making a lamb Korma tonight. The Jaffrey recipe, which includes cardamom, coriander seed, coconut and tumeric, is included above in the Guardian article .
I had already started prepping another lamb Korma prep, that called for cinnamon, nutmeg, cumin, garam masala, ginger, red chili and bay leaf so I’ll stick with that spice combination today .
I watched Jacques make this the other day, from 2011. This is a newer video. He talks about lots of fat in lamb breast.
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God I love that guy. IMHO, lamb, prolly more than any other meat, really loves to be cooked with the bone and fat in place. For some reason, I get the most flavor out of lamb so long as the bone and fat remain. Aside from ground lamb that I make into burgers, or kabobs, I need that bone/fat flavor. Pepin IS essential.
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Agreed! Ground lamb was a regular meat growing up, not a favorite. I prefer bone-in chops and roasts. More flavor with the fat.
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Did any one mention my favourite Ali Nazik?
I also like hummus topped with lamb mince (nice with some kind of flatbread).
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I love lamb, but one of my most memorable lamb dishes was amazingly simple. It was a rack that had been injected with tangerine liqueur and roasted.
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Never thought of lamb chili. Lamb cassoulet but never chili. I might have to try it but not a fan of black beans.
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I often swap beans I like more for whatever a recipe calls for.
