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Cook the Issue 2010

Cook the Issue 2010: Indian lamb curry with green beans and white beans

By Pielove, member

May 4th, 2010

This was tasty-- even better than the original roast lamb!  I used white beans instead of cashews-- I just love melting soft beans in curry.  This was so tasty fresh and I bet it makes great leftovers.  The one thing I would like to change is that the sauce ends up brothy rather than thick-- when I make this again, I may puree the onions, garlic, and ginger together and fry that paste to make a thicker sauce.  What a great use for leftover meat-- it really makes a lot of food.

Recipe Used: Indian Lamb Curry with Green Beans and Cashews

posted in: Gallery, Cook the issue 2010
Comments (2)

Pielove writes: Thanks, that is a great idea with the beans! I don't have a macro lens, but the camera has some sort of "close-up" setting, which seems to work well for food. That and the sunlight-- it is a good time of year to take pictures at dinnertime-- come winter, not so much!
Posted: 9:01 pm on May 5th

user-4713770 writes: Oh that looks good. You could also purée some of the beans to thicken up the broth.

I am jealous do you have a macro lens? Posted: 10:33 am on May 5th

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