Thursday, September 2, 2010

Lamb Braised in Fruit Wine

What exactly is fruit wine, you ask? It is a lazy catchall term I am using at this moment to refer to the last (finally) bottle of Spanish sangria along with two small bottles of Japanese umeshu plum wine, complete with the actual umeshu unpitted plums. I was going to get lamb shoulder but I saw this lamb stew meat for the same price so got that instead. Thrown in are mushrooms, onions, and potatoes. Yay that Kevin is okay with diced potatoes. I'll have to dice them from here on out so he'll help me eat those taters. He really liked this dish. The alcohol probably aided in tenderizing the meat.

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