A Slow-Cooked Lamb Recipe For Summer

Speaking of summer climate, or weren’t we? I pronounce it “exceedingly hot and humid.” While that’s not true of everywhere, of course, I know many people who would emphatically answer yes when invited, “Hot enough for you?” And emphatically no when invited, “Are you going to cook?” Some won’t even turn on the oven or boil a pot of liquid from June to October.

My friends, cooking in the heat, summertime or not, is part of intimates a cook. Embrace it. People the world around routinely cook in hot climates every day. Even if you do all your cooking outdoors, you won’t escape without breaking a sweat.

There are strategies to summer cooking. Early morning, before the day heats up, is a good time to get a head launch on dinner. And if you can cook today for tomorrow — in the cool of the evening, perhaps? — so much the better. The recipes in this month’s menu can all be prepared a day in approach, though it is certainly not required.

Also Read: How to Make Indian Butter Chicken