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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Thai Style Curried Lamb
by Wen Zientek-Sico

Lamb isn't all that traditional of a Thai food, but as it happens to be my favorite meat, I couldn't resist experimenting with a Thai preparation. It was delightful! I added some additional Thai ingredients to the sauce for the lamb, but if you are in a hurry, simply adding additional curry paste is also excellent. Preparing the first part of the recipe the night or morning before does result in a more flavorful dish, but is not necessary. It is also excellent prepared immediately without marinating the lamb. The lamb is also superb made with Basic Green Curry Paste or Massaman Curry Paste.

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Thai Style Curried Lamb

Lamb isn't all that traditional of a Thai food, but as it happens to be my favorite meat, I couldn't resist experimenting with a Thai preparation. It was delightful! I added some additional Thai ingredients to the sauce for the lamb, but if you are in a hurry, simply adding additional curry paste is also excellent. Preparing the first part of the recipe the night or morning before does result in a more flavorful dish, but is not necessary. It is also excellent prepared immediately without marinating the lamb. The lamb is also superb made with Basic Green Curry Paste or Massaman Curry Paste.

2 tablespoons olive oil
1/2 cup chopped shallots
1/3 cup chopped garlic
3 tablespoons chopped lemon grass
2 tablespoons minced fresh galanga or gingerroot
3 pounds cubed lamb
2 cups coconut milk
1/4 cup Thai fish sauce
3 tablespoons Basic Red Curry Paste
1 1/2 tablespoons shrimp paste

Heat the oil in a large heavy Dutch oven. Add the shallots and sauté for 3 minutes. Add the garlic, lemongrass, and galanga and sauté for an additional two minutes. Add the lamb and toss well to coat. Let marinate for at least an hour or refrigerate for up to 12 hours. Place the pot on the stove and heat over medium high heat, stirring frequently until the lamb is browned and cooked through. In a medium bowl whisk together the remaining ingredients until smooth. Add the mixture to the pot and simmer for 10 minutes. Serve hot.

Makes 6 servings.

Preparation Time: 10 minutes
Marinating Time: 1 hour
Cooking Time: 30 minutes
Total Time: 1 hour, 40 minutes

This recipe is part of our special feature on Thai Curries: Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon. Read the article for hints and tips about making and using Thai curry pastes along with dozens more great recipes.