Tuesday, February 28, 2012

Simple Lamb Curry with Carrot Raita
Recipe from New York Times

This curry is light, wonderfully flavored, with an amazing raita.  If you don't have time to marinate the lamb - it's still delicious. We used leg rather than shoulder and found our black mustard seeds (a lifetime supply) at our local Indian market -- the best place to buy spices. 

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