Recipes

Ingredients for the lamb stew:
2 Lbs Lamb Stew Meat 
1/2 Cup All Purpose Flour 
Salt & Pepper 
2 Tbsp Ghee /Clarified Butter 
1 Quart Beef Broth 
1/2 Cup Vadouvan Spice Blend* 
3 Carrots – Peeled and sliced into big chunks 
1/2 Head of Cauliflower – cut into florets 
3 Shallots – peeled and cut in half lengthwise 

Ingredients for the lamb stew:
2 Lbs Lamb Stew Meat 
1/2 Cup All Purpose Flour 
Salt & Pepper 
2 Tbsp Ghee /Clarified Butter 
1 Quart Beef Broth 
1/2 Cup Vadouvan Spice Blend* 
3 Carrots – Peeled and sliced into big chunks 
1/2 Head of Cauliflower – cut into florets 
3 Shallots – peeled and cut in half lengthwise 

Ingredients:
8 Eggs 
Salt & Pepper
1 Tbsp Olive Oil
2 Shallots - finely sliced
1 Cup of Fresh Mozzarella - diced
1/2 Cup of Parmigiano-Reggiano - grated
Several thin slices of Ripe Tomato
Several Fresh Basil leaves - chopped

Directions:
Preheat the oven to 425 degrees. Arrange one rack in the middle of the oven and one rack several inches below the broiler.

Whisk the eggs together with a pinch of salt and a few grinds of black pepper.

Ingredients:
8 Eggs 
Salt & Pepper
1 Tbsp Olive Oil
2 Shallots - finely sliced
1 Cup of Fresh Mozzarella - diced
1/2 Cup of Parmigiano-Reggiano - grated
Several thin slices of Ripe Tomato
Several Fresh Basil leaves - chopped

Directions:
Preheat the oven to 425 degrees. Arrange one rack in the middle of the oven and one rack several inches below the broiler.

Whisk the eggs together with a pinch of salt and a few grinds of black pepper.