Indian dishes are one of the few items we often enjoy when eating out, but are intimidated to make at home. Outside of the occasional curry, we normally “leave it to the experts” when it comes to this cuisine. It is unfortunate because the food is so delicious. Inspired by this recipe and eager to challenge ourselves a little, we decided to adapt it. I’m really glad we did.
This “rice” recipe with cauliflower is a filling, and somewhat sweet, dish. I was surprised by the many flavors—in a good way. We hope you will enjoy this recipe. It would certainly pair well with curry or any other grilled meat, if you’re especially hungry.
I’m excited to share with you today’s recipe of curry lamb shanks. One of our goals of 2014 was to go out more often; Heather works in sales, and I work two jobs, so the majority of the time for the past two years, when we were home, we just wanted to do nothing. That is all well and good, but I decided we needed to resurrect the date night, especially after our engagement in December.
Our first date night of the year was at Old Ebbitt’s Grill, also the oldest restaurant in DC. I had the lamb shank, and it was absolutely amazing. The next time we went with friends, a few weeks later, Heather had the shank and felt the same way. Having been inspired by that dinner and our friend Russ’s new book The Ancestral Table (Did you get it yet? Here’s our review.) and it’s Lamb Tagine recipe, we crafted this lamb shank recipe. We think you’ll really enjoy it. Plus, my parents were cool enough to get us a tagine for Christmas, so it gave us a fun excuse to break it out. Don’t worry, if you’re without a tagine, a dutch oven will suffice.