Today, a wondrous thing happened. For French Fridays with Dorie, we cooked Braised Cardamom-Curry Lamb (pg 283). Stew, in general, is one of my least favorite foods. When I was younger, nothing was worse than coming home from school and walking into the smell of stew simmering away on the stove.
I think my main problem is that I don't like the cheap cut that is stew meat. I don't care how long it cooks and how "tender" the meat gets, it always tastes dry and stringy and metallic to me. For me, stew night = potato night.
Well, this stew is as unlike my mother's stew as could be. Lots of curry, cardamom, mint, garlic, and lamb, glorious lamb! The sweet elements--apples, honey, dried figs, and raisins--were balanced. I was afraid it would be too gooey sweet, but it wasn't.
I didn't consciously realize until I served it, that, by following all of Dorie's serving suggestions, I'd loaded us up with potatoes, rice, and bread. Oops. The bread was unnecessary.
Conclusion: Liked it. Best stew I've ever had. Wish it was cold outside. This stew needs cold weather.