"I don't think I've ever eaten so much fruit in one meal before." -Paul.
The recipe calls for lamb, and lamb stock from a lamb bone, but we used chicken and
Thai stock from Wegman's, because chicken is so much easier to get around here than lamb, also, it was on sale.
Plums, onions, green chilies, cilantro, cinnamon, cardamom, cloves, garlic and ginger combine to make this curry. The tart plums and sharp cilantro pair surprisingly well together. I would have never thought of mixing these tastes together, but there are a lot of surprising and delicious flavor combinations in lots of curries. The green chilies also give it a hot little kick, which I always enjoy in almost any food.
Curry is one of my favorite meals to make.
We served our plum curry with kiwi and pineapple. The sweet pineapple really complemented the spicy/tart curry well.
This summer I'm excited to try watermelon and/or pineapple curry.
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| copyright: Cori 2011 |
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| copyright: Cori 2011 |
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| copyright: Cori 2011 |
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| copyright: Cori 2011 |
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| copyright: Cori 2011 |
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copyright: Cori 2011
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Hey... I have plums and lamb in the fridge right now!
ReplyDeleteAny chance I could have the exact receipe? :-)
ReplyDelete