Lamb curry

We made slow-cooker version of lamb curry last night, which is almost my favorite dish at Taj Mahal (behind the tikka masala). It was, forgettable. The lamb cooked too long and the juices came out into the sauce, which made the sauce greasy and the lamb dry.

Lamb in general is a high risk/reward meat. It seems that there is just the right time to cook it. Under that and it's far too rare and bloody, over cook it and it tastes like butt (metaphorically, Ive never eaten butt)

Anyway... not exactly a keeper.

Going to put together a bday party for my wife and going to marinate some flank steaks and make them into small sandwiches... should be groovy.

I love lamb..... marinate some chops in olive oil, garlic and rosemary, grill, and you've got yourself a damn good meal.