Sticking, I suppose, with a bit of an international theme for the last couple of meals, last night I made Indian braised lamb. The shoulder lamb chops were on special at the Harris Teeter and I'd not made anything with them before. I found several interesting recipes when I did my web search, but the one I settled on came from the Williams-Sonoma website. I upped the spicy kick, which made it all the more pleasant to finish up the meal with the last of a creamy triple lemon pie.
Recipe from Williams-Sonoma.
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