Did you cook it in the Tagine?View attachment 385565
Moroccan lamb tangine with dried apricots, cinnamon & lentils…
no...my heavy Staub dutch oven with a sheet of foil under the lid...Did you cook it in the Tagine?
I’ll give it a try, may be improvise a bit with some dried prunes and figsno...my heavy Staub dutch oven with a sheet of foil under the lid...
I'll send you the recipe...I used chunks of leg instead of the traditional neck...I’ll give it a try, may be improvise a bit with some dried prunes and figs
Going to be doing one myself tomorrow.View attachment 385617
Getting ready to throw a pork shoulder into the oven…
Your grits (assuming that’s what they are) look like the fluffiest scrambled eggs I’ve ever seen. And while I don’t think I have ever had a craving for grits I think I do now.
They are grits...cooked with milk & a cup of grated parm...Your grits (assuming that’s what they are) look like the fluffiest scrambled eggs I’ve ever seen. And while I don’t think I have ever had a craving for grits I think I do now.
Also do t forget to keep your thumb back while chopping. An honest mistakeThank you Ed for the recipe and the refreshment course on Tajine cooking. Haven’t done it in a while.
Turn d out perfect!!!
Added garlic, prunes to the original recipe
Served with couscous, carrots and peas!!
Thanks again
Wow... that looks yummyUpdate…
View attachment 385682 .
You posting these pictures is making me hungry. I need to make a run to my butcher shop, all I have left from my last week haul are a couple packs of bison brats.