Lamb tagine
Lamb tagine (from Rick Stein’s french book), somewhat improvised because I didn’t have many of the ingredients. Very very tasty - the sweet potatoes, honey and apricots sweetened it up nicely.
I fried the couscous in butter.
Update:
In case you’re wondering what is a tagine, a kind of conical Moroccan cooking pot.
September 19th, 2006 at 9:55 pm
It was quite exciting meal coz he chopped the lam bones with his very sharp Japanese knife and the knife was eventually shattered! means some small peace of it might be in the meal?
However,the dish was increadibly dilicious!
Mark and I enjoyed it so much!
September 19th, 2006 at 9:57 pm
N-sama found the bit of metal! I was looking for it for ages, but didn’t find it. Anyway, now we can eat the rest of the tagine without worrying :-)
September 20th, 2006 at 12:02 am
It was SOOOOOOOOOOOOOOOOOOo tasty!!!!
Thank you so much!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
It was the best meat and sorce I’ve had for long time!!!!!!!
The meat was sooooooooooooooooooooo tender!!!!!!!!!!!!!!!!!
You are amazing. I really want to make this dish.
September 20th, 2006 at 7:30 pm
Dear Richard&Naoko,
Sorry for coming empty handed last night. Thanks a mil for the food, the dinner was fab.
And I loved the….. entertainment too.
Here is how you can get it monthly, if you so wished…
http://www.jbox.com/PRODUCT/RESERVE48
I may sign up myself…. :)
JA NE!
Vince….
PS: sorry I always eat so much….
October 11th, 2006 at 9:47 pm
[…] Main course: Lamb tagine […]
November 12th, 2006 at 8:37 pm
[…] Lamb tagine, followed by icecream with white chocolate buttons and smarties. […]
March 23rd, 2007 at 11:19 pm
[…] So this is interesting: I made a lamb shoulder, cooked for 4 hours and because I had some sweet potatoes I made a sweet potato mash to go with it. Really great combination — similar in concept to the tagine. […]