In case you need some pointers.
instead. The recipe caught my eye when I saw the dal was finished with crunchy potato chips . I use chicken stock in lieu of water for added richness.At my house, we love the theoretical quiet of Sunday and the expectation is that it’s the one night, with rare reception, that everyone is home and anticipating a home-cooked meal.
I typically roast a leg of lamb or a chicken. One dish on regular rotation is some variation of Anthony Bourdain’s. I am usually judicious with butter, electing for three tablespoons if a recipe calls for four. But here, I go all in and then some. It just helps crisp that skin. I use whatever herbs are on hand and add the zest of a lemon for that extra citrus boost.
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