a white plate topped with ravioli covered in sauce and mushrooms next to a cup of tea
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This is a classic braise that delivers very tasty and tender lamb with the punctuation of garlic and onions. By boiling the garlic twice and cooking until tender you remove the volatile compounds that give a harsh taste, creating a rich, delicious, complex flavour. I use garlic like this in many dishes; once you have tried it, you will, too.
fairfaxgoodfood
Fairfax Good Food
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