My love for lamb does not end here. I love finding recipes that are mouthwatering and especially for lamb. I find lamb more palatable than many other types of meat. It is full of flavor and with added exotic spices the flavors are phenomenal.
I cannot recall how many times I have made Braised Curried Lamb Shanks. The original recipe is from Ming Tsai “a new style of chef creating cutting-edge American cuisine. His original yet accessible recipes are based on superb pairings of basic flavors from Western and Eastern traditions.”
Mr. Tsai has awakened the flavors of this precious meat by taking it up a notch, as Emeril Lagasse, another famous chef, would say. When looking at a recipe such as this one, it is very easy to get intimidated by the list of ingredients. For example, Madras curry powder, where would one find this type of curry if you don’t live in an area where the supermarkets carry a variety of products from all over the world? For one reason or another, if a recipe is interesting enough and I want to enjoy it the way it must be enjoyed, I don’t have a problem going on an adventurous trip to find the ingredients I need, hence Madras curry powder. Another ingredient from the list, Thai Bird chiles, may not be available in your local supermarket, and this is where substitution is the best idea. Not to discourage anyone when reading the list of ingredients. The list of ingredients is long and believe me they must be added for the dish to be perfect. Even the bananas! Yes, bananas. Don’t omit this ingredient because the sweetness of the bananas and the spices make a perfect match.
Enjoy another of my favorite way to cook lamb!
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