Made this recipe once I found some lamb that wasn’t $12/lb. I like lamb and was looking forward to it. I even like curries that are more Indian-style, though over the past several years, my preferences have leaned to more Thai and southeast Asian flavors. I had just made some amazing cranberry fig chutney from Bobby Flay, so I thought that it would work out well and compliment the dish
I did end up with some process photos, but to be honest, most of them turned out to be ranging from a mess of yellow/pinkish brown, to an altogether brown mish-mash. Not as appealing as the dish itself.
I followed the recipe pretty much exactly, with the sauteeing of aromatics, and browning of meat in the spices.
The one thing that I did change was that I added about a half-cup of coconut cream powder. I thought that the stew could use a little more body – and what curry isn’t better with some coconut milk?
All-in-in all, this was a pretty tasty dish. I don’t know that I will be making it often, but it was a nice change of pace.