My friend John thought to set a bug in my ear about Indian-Italian fusion a while ago. I rather like the idea of Italian textures and Indian flavors, so I thought to try an Indian inspired ravioli with a curry cream reduction.
The addition of coconut oil in the lamb cooking process gives the lamb a beautiful flavor and texture, and it makes the kitchen so fragrant, too!
Ingredients:
For the filling:
1 pound ground lamb
1 tbs. coconut oil
1 tsp. curry powder
1/2 tsp. ground black pepper
1 cup shredded mozzarella
1 egg
For the Pasta:
1.5 semolina
1/2 tsp. curry powder
1 egg
2 tbs. water
For the Cream Sauce:
1 cup heavy cream
1 cup half and half
1 tsp. curry powder
It's not as fiddly as it looks!
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Oo, this sounds good! I once went to an Indian-French restaurant that absolutely blew my mind. Probably one of my most enjoyable dining experiences. :)
ReplyDeleteLaura and I will have to try out some of these recipes. In fact, we're available tomorrow if you need a hand with the eatin'.
ReplyDeleteI'll check back later tonight!
Come on over now! Can't guarantee anything will be left tomorrow, the neighborhood kids keep picking at it!
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