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Adventures in Marinading, part II: Tunisian Lamb Braise, with Eggplant and Bulgur

August 5, 2011

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Part I‘s milk-marinaded chicken was a succulent, tender grilled success.  So, while we’re on a roll with this, we’re trying an overnight, milk-marinaded lamb.  We’re planning to use a stew cut (1 inch cubes, from the shoulder).  In the past, we’ve found this cut can be a little tough, so we have big hopes that […]