Fond greetings, I know I should ask about this at rec.food.recipes and
sorry if anyone gets annoyed, but I consider y'all the definitive
resources and I still can't stand sifting through the food network sites
(plus Epicurious search seems to be down right now - on Sunday night at
5:30 PST, not nice).

I'm looking for a lamb tagine with honey and almonds where the lamb is
braised brown but melts in the mouth.

Such a craving!

The recipe would be fine too :-)

Since my stomach isn't about to compromise, I stacked some russet slices
which had been bathed in peanut oil and salt in the roasting pan, and
perched the herb crusted 1 pound boneless leg atop the potato stack. I'll
roast for about 25 min on high and then 10 on low.

We'll see.

cheers, rox





"What do the fish remind you of?
Other fish.
And what do the other fish remind you of?
Other fish.

- joseph heller - catch 22"

--
i do my own stunts

On Nov 4, 6:34 pm, (Calabria - rox) wrote:

> I'm looking for a lamb tagine with honey and almonds where the lamb is
> braised brown but melts in the mouth.
>

Here is a quick one with leftover lamb, after I did some research and
experimenting :-)

This is made with leftover lamb.

Sautee a scallion in EVO, add 1/2 teasp cumin seed 1/2 teasp fennel
seed and one cinnamon stick. Added about 1/3 cup chopped dates, 1/3
cup chopped turkish apricots, 1/2 preserved meyer lemon, chix broth to
simmer til thick and soft, 1/4 cup honey. Simmer simmer simmer til
thick, add more water, and simmer more. Add about 1 lb lamb chunks and
heat through, serve over couscous with sliced almonds. Yowza. This is
a sweet very fruity tagine. Start with less fruit if you prefer.