Thursday, January 28th. This class is about salt and spices. Most of the dishes were made with lamb, of which I personally am not fond of. We made roast leg of lamb, gosht pulao (Pakistan/Northwestern India - it is spiced stew lamb with rice), Garam masala (Indian dry spice blend - rubbed onto lamb roast), harsha (Morrocco flatbread), baharat (Middle East spice blend), za'atar (Middle East spice blend), Ras el hanout (spice blend from Morrocco), tabil (Tunisian spice mix), curried rice salad and sambar masal (South Indian spice blend).
All of the spice blends were used as a rub in the preparation of the lamb dishes.
Curried rice salad (two variations)
Curried Rice Salad and Lamb with fingerling potatoes
Lamb dish and a version of curried rice
Flatbread with dip and a lamb dish with spices
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