Got that recipe from a book I'm using right now by Annabel Langbein, "The Best of Annabel Langbein Food for Busy Lives". Great book, no bad recipe yet - and I've tried a lot. This tajine is very easy and the spice mixture is to die for. I'm aiming for easy recipes right now because I broke my leg a month and a half ago, am still in a cast, and I have to supervise my darling BF cooking - he hates cooking so he wants me to tell him eveything step by step. I can't wash or fry or stir stuff, but I can cut and peel, sitting at the kitchen table.
Barb's Rhubarb Custard Cake....SOSWell, I was invited to Easter Dinner today (they are Eastern Orthodox Christian) and I offered to bring dessert. I heard they love rhubarb, so I decided to Google for Barb's Rhubarb...
Easy lamb Tajine Feeds 8
1.6 kg (approx 3.5 lbs) lamb meat, cut into chunks (I used leg of lamb, shoulder would be OK too) 1 can of chickpeas, rinsed and drained 2 onions, minced 3 tsp ground cumin 1.5 tsp ground ginger 3 tsp ground coriander 1.5 tsp ground cinnamon 1.5 tsp dried oregano Half a liter (1 pint) meat broth 2 tbsp oil 1.5 cup dried apricots
Mix all the spices and herbs, coat the meat chunks with that mixture. Heat up the oil in a dutch oven, fry the seasoned meat in batches, set aside. Fry the onion till golden, add meat, broth, chickpeas and apricots. Bring to a simmer and cook slowly, covered, for at least 1 hour. Serve with harissa on the side, couscous and string beans.
Nathalie in Switzerland
