Whilst away to the Middle East
What’s not to like about our braised lamb breast? The meat
absorbs all the warm spices, such as cumin and coriander, which evoke flavors
from the Orient. The keys—for this recipe--are a slow cooking process and
for the cook to use equal amounts of each spice so that not one specific
seasoning overpowers the rest. It’s okay to leave out the saffron if you
cannot find this pricey spice. Remember that lamb meat, in general, has
more gamey gusto compared to beef and chicken.
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