sweet and spicy souvenirs - cinnamon scented lamb and a ladle
Well I found this simple looking recipe by Neil Perry in the weekend paper and went on a search for shoulder of lamb.
I prefer to slow cook dishes in the oven rather than on the stove top so I cooked the lamb at 160 C for about 1 and 1/2 hours and it was delicious. I also oven roasted the eggplant slices for 40 minutes at 200C to try to reduce the fat content of the dish. If possible, I prefer to make casseroles or stews the day before I serve them.
Casseroles taste so much better on the second day but it also means I can remove any excess fat from the dish. As suggested, I've made the recipe using beef but it's nowhere near as nice as the lamb version. I'm yet to try making the dish with chicken but I will.
I hope your week has gone well. I'm back from my 4 day trip to Brisbane so I'm working a 3 day week this week. I have to say, so far I'm really liking it!
Thanks to Juliana for coming up with an idea for the title for today's post. I'll be back to see you all again next week,