Cumin lamb noodles with eggplant from Food & Wine Magazine, April 2014 (page 81) by Ashley Rodriguez

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Notes about this recipe

  • Barb_N on March 26, 2020

    We made this again, this time as written. Cooked by my daughter ‘evacuated’ from college, now over her dislike of cumin. So tasty and comforting without being run of the mill.

  • Barb_N on March 15, 2018

    Perhaps I should not review the recipe- my daughter made it as I was working late. She couldn't get the cumin jar open and subbed a smaller amount of curry powder and skipped the red pepper. It was fabulous and we all had second helpings. She doesn't like cumin all that much (maybe resulted in inability to open jar). I plan to make this again, with more cumin and I bet it will be just as tasty.

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