February 16th, 2008

woods, Elizabeth, camera, April

Adventures in cooking

We took the rest of the meat off the leg of lamb, cubed it (good-size chunks), then I sauteed a chopped onion, and put the lamb, two cans of diced tomatoes, about six (or eight?) spoonfuls (not really measured--until it smelled and tasted right) of Patak's mild curry paste in there together and simmered awhile, adding a little water.  Added a small amount (~two spoonsful) of whipped cream cheese in small bits, stirring until they disappeared (don't know why--seemed like a good idea at the time.)

This produced a lovely, fragrant, delicious lamb curry to serve over rice.