Friday, February 4, 2011

Agnello alla calabrese

Snow, snow snow. OK, let's try to cook some new Italian. I stewed the lamb for an hour and half. The cook book said that red chili is essential in the Calabria area.
It was OK, but I much prefer to cook lamb with cumin, coriander, a middle eastern way.
The lamb smell will turn into a wonderful deep flavor with those spices. It's magic!