Mutton & Malbec

What do dark chocolate, wine, and mutton all have in common?

Answer: An acquired taste...and this recipe.

As a child I hated all of the above, but good thing both my palate and I grew up. My obsession for milk chocolate and grape juice gave way to their mature counterparts. As for the lamb, well, my mom cooked it a lot, and somewhere between refusing to eat Baa Baa Black Sheep and the subsequent hunger pants, I came to love it.

This recipe is a mixture of my personal culinary holy trinity. Lamb slow cooked with Indian spices, red wine, and a handful of good chocolate. The resulting stew is 100 dimensions of heavenly taste.
Don't trust me though, try it for yourself!

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Palak Paneer Artichoke Dip

"Can I get the chicken makhani without the chicken?". That's what I want to say when I have to order Indian food...

I rarely go to Indian restaurants to eat, but when I do I have this problem where I eat all the gravy and leave the meat behind. The problem may also lie in the fact that most Indian restaurants just toss some tasteless grilled/boiled chicken or rubbery paneer into the gravy right before serving it. So, I thought it would be a great idea to take my favorite and most flavorful part of curry, the gravy, and create a dip!

This "Palak Paneer Artichoke" dip trades out the Parmesan in a traditional spinach-artichoke dip for fresh paneer. Best served with toasted naan or crackers.

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