Regarding curry, it's all in the amount you use. If you add just a bit, along with onions and a squeeze of lime at the end, the lamb flavor still shines through. I've been super intrigued by Middle Eastern cooking lately, and one of the pearls of wisdom I've heard from a lot of natives is, whatever the spice, don't use so much as to completely overwhelm the flavor of the meat. I don't think many Americans have a ton of experience using it, so we tend to be heavy-handed, myself included.
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Dinner Party to end all dinner parties..HELP!