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Braised Lamb Shanks
Lamb shanks are very rich. The shank is the lower part of the leg – the ankle so to speak – and perhaps their richness comes from the notion that the closer to the bone, the sweeter the meat. They...
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Spice-Coated Lamb Roast
I had a small, butterflied leg of lamb that was called “grill-ready” which is what I intended to do with it. But the weather is back in the too hot zone, and I haven’t had the energy to take the gas...
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Eggplant Stuffed with Lamb
I have a lovely cookbook “Healthy Indian Cooking”, which was published in England and has measurements in milliliters and the like – fortunately translated into our more familiar teaspoon and cup...
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What To Do with Leftover Eggplant
The previous recipe for Lamb-Stuffed Eggplant said to hollow out the eggplant, and discard the centers. This seemed very wasteful to me. And I am sure that my good Mumbai housewife friends would be...
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Classic Lamb Curry
I have been terribly remiss about posting to Perpetual Feast. It’s not that I haven’t been cooking, photographing, and yes, eating over the past many months, it’s just that I haven’t had time to write...
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Red-Cooked Lamb Shanks
Tomorrow is the Chinese New Year. The Year of the Snake is somewhat less auspicious – a symbol that is sometimes hard to warm up to. And fittingly this Year of the Snake begins with a blizzard in the...
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