Tadashi's lamb curry from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on September 15, 2014

    This recipe has a lot of fusion elements, with white wine, soy sauce, curry powder, and butter all mingling in the pot to yield a lovely result. I would say yet again that the amount of liquid called for is far too much. As with other dishes in this book the author has you add very large amounts of liquid and then simmer covered, which to me doesn't make much sense. There is no thickening agent in this dish other than the onions which melt into the broth, but Tadashi would have you add 2 cups of wine and 4 cups of water and then simmer covered. I ended up going with half the amount of water and I simmered uncovered and the liquid to solid ratio was just right. The author also never tells you when to put the browned lamb back in. I put it in with the liquid and again this worked out very well. Lastly, my curry powder had some bite to it so I would wait to add the togarashi at the end to see if you need it. Overall despite the issues, a very nice flavour profile.

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