Years ago I cooked Chinese food for dinner almost every single night and I love it so much that I couldn't imagine cooking anything else. These days North African seems to be my passion. This wonderful tagine comes from Kitty Morse's Cooking at the Kasbah.I'm posting away from home, so I don't have the recipe handy, but enjoy the pictures.
.I'm posting away from home, so I don't have the recipe handy, but enjoy the pictures.
The lamb has been cubed and is ready to stew, with onions, broth, cilantro, and spices...
After stewing for 1.5 to 2 hours, the lamb is removed. The sauce is cooked down and the prunes added to cook for a few minutes. Add the lamb back in, stir to coat with sauce, then serve sprinkled with sesame seeds and a crusty bread or couscous. There would have been crusty bread in this picture, but Joe spotted the remains of a loaf and ate it. (grumble)
Update: I've since posted the recipe.
This looks absolutely wonderful. You wouldn't happen to have the recipe, would you?
Posted by: Mellissa | November 24, 2004 at 06:12 PM
I do, actually. Thanks for the reminder. I may not get it posted before Thanksgiving, but I'll try to get it posted this weekend.
Posted by: Kitchen Chick | November 24, 2004 at 06:26 PM