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August 21, 2010

Feasting thali style, starting with South Indian style lamb curry.


Last night, I got a chance to entertain again, which I love to do as it gives me a chance to try out new Indian dishes on my guinea pig guests. So Andhra-style lamb curry was the new dish yesterday and it was, as expected, a hit. Morsels of juicy stew meat slow-cooked on the stovetop for more than 2 hours in a medley of typical Indian spices: cinnamon, freshly ground coriander, cumin, Indian chili powder, and many others. The diced onions miraculously transform into a luscious dark gravy using the rich fat from the meat for assistance.  We had made this dish (my husband and I) together combining tips from his mother and from our fellow Andhra friend Satish, who has been making lamb curry for my husband since their college days together. Though I don’t eat lamb usually, I will have to add this dish to the ShefsKitchen repertoire. Now on to further developing the recipe so I can teach it to others!

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You've heard that food is medicine, but food is LIFE! I want you to enjoy both. I'm Shef, a culinary educator, and this website showcases the diversity of ingredients worldwide, using them in interesting recipes, and making them approachable without sacrificing flavor.

Food doesn't have to be boring and flavorless to be good for you. Getting familiar with spices not only heals you, but it adds happiness to your plate. I strive for a happy healthy plate with nutrient-dense well-balanced meals and an occasional dose of sweet!more please


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Welcome to a new world of food! I'm Shef and this site showcases the diversity of ingredients worldwide, making them approachable, and using them in familiar recipes.


I aim to do this using seasonal produce and sustainably-raised animal sources to accommodate our family's varied diets. But most importantly, I strive for nutrient-dense well-balanced meals (with room for sugar) so I can be a centenarian one day! more please

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