Braised cardamom-curry lamb from Around My French Table: More Than 300 Recipes from My Home to Yours (page 283) by Dorie Greenspan

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

  • MollyB on April 21, 2025

    Great recipe! It takes some time and effort, but all the flavors came together beautifully. I love the pervasive cardamom flavor. My lamb took about 2 hrs to get tender, at which point the apple had broken down into the sauce. I might try simmering the lamb for 30 min first before adding the apples, to keep them more intact. Others in the house liked them broken down and thickening the sauce, and vote to stick with the recipe as written when we make it again.

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