My hand-painted tagine has been a decorative piece in our dining room but has never served as a cooking vessel as it was meant to do — until tonight. Finally I seasoned it, invested in a little diffuser to use on a flame-top stove, and improvised on a recipe from the Bon Appétit archives. We all loved how aromatic and sweetly spiced (but not spicy!) the sauce was, infused with apricots, ginger, and a ras-el-hanout blend (coriander, cumin, cinnamon and turmeric, among other spices). The lamb, after 2 hours of slow simmering, was spoon-tender and luscious. I used leg of lamb, but lamb shoulder or even beef would also work great in this recipe; and although the funnel-shaped tagine helps keep the moisture circulating inside, you could easily cook this in a Dutch oven or other pot and just increase the amount of broth for the sauce. I served the sauce over couscous with raisins and some toasted pine nuts to give it some crunchy texture. This Moroccan-inspired dish is perfect for a cold winter evening with family or a small gathering of friends. Enjoy!
Never mind the discovery of pumpkin puree in my hair after I got home from school pick-up. It’s all good. This Moroccan-spiced lamb and pumpkin dish is enchanting enough to leave behind the maddening hustle of your day and transport you to Fez the moment you take a bite. Continue reading
Seared lamb chops get a vibrant punch of flavor with a healthy dollop of mint yogurt sauce. This is one of my husband’s favorites, so we enjoy this dish often. While you sear the lamb chops and let them rest, you can blend up the mint yogurt sauce in very little time. It’s elegant enough for date night but also a great easy family dinner with a salad or side of veggies. Enjoy! Continue reading