There's this Herb Khoresh recipe with lamb shanks form the New York Times that I've been eyeing for months, and I finally found the time and the lamb shanks to do it... but ultimately it was disappointing. I didn't have dried Persian limes, so I did some research and some websites said that it would be ok if I substituted regular limes. Bad idea. Bad bad bad bad bad idea. It made the braise bitter and limey, in a really bad way. I called Avi in a panic and he suggested making a sauce from the braising liquid by adding some wine and tomato paste. Apparently I neglected to tell Avi/he didn't hear me say that there was a ton of lime in the braising liquid, because the tomato paste and wine didn't work at all. Now what would have been delicious lamb stock is just a big pot of bitter limey liquid and my salty tears (ok not really, but almost).
I rescued it, sort of, by taking the meat off the bone and adding some spices and figs and roasting in the oven, but not as good as I desperately wanted it to be. On top of that, Becca over-salted the cabbage salad.
Still, everything was edible.
The one great thing about dinner was Becca and Emily's curried stuffed sweet potato. It pretty much made up for everything else.
Becca! No oversalting the cabbage salad, girl!
ReplyDeleteBut for serious. That sweet potato looks fabulous, and I want to make it, and then eat it. Can I have some more prep deets??