GOOD RIDDANCE, MAILLARD!
Searing meat for stew is messy and fussy—and, it turns out, entirely unnecessary. In our search for a sear-free stew that satisfied us Maillard-loving sorts, we found inspiration in a classic Yemeni dish, fahsa. Our version, a lamb (or beef) and chickpea stew, includes ingredients that each play a distinct role in creating a layered stew with less time, trouble and mess. Get the recipe here: http://bit.ly/milkstlambstew
177 Milk Street Lamb (or beef) and Chickpea Stew | |
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| How-to & Style | Upload TimePublished on 9 Mar 2017 |
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