My Easter was pretty quite since my family is up North and I am down in the South. I kinda felt left out of the traditions we have with the families. This year my Mother actually went to a restaurant with family for Easter Dinner. In my twenty-nine years, I don’t think she has ever said "Lets go to a restaurant for a holiday" Times sure has changed! Now I know this picture isn’t really "Pretty" per say but dang was it delish! This dish does take an overnight rub down. So if you think this is a dish you can just throw together you may wanna look at some of my other recipes.
So here I am at home with Randy attempting to celebrate a holiday he doesn’t even participate in and make it the best for myself as possible. So I figured I would make a lamb dish. I was attempting to stay away from the "Mint Jelly" and Rosemary route if all possible. The Idea of Mint Jelly was kinda yucky to me. So I posted on a few message boards and popped up Lamb Tagine.
This sounded delicious and filled with spices I have never cooked with. The Spices made me a bit apprehensive at first but really this Lamb Tagine is just a fancy word for Lamb Stew. On a normal Friday or Saturday I would have gone to a store with bulk spices in order to save money on spices I didn’t know or don’t use so often but I didn’t have so much time. All I can say is make time because I will never again spend 10.00 for a bottle cardamom spice. I know the brand to be more expensive but dang the recipe only called for 1/2 teaspoon! So Now I am going to be experimenting on what to do with cardamom.
My blog contains mostly my own recipes however some were modified such as the Marshmallow recipe. This is another one of the modified versions. My version of Lamb Tagine substituted carrots for parsnips and I totally removed the ginger because I wasn’t going to buy powdered ginger and then fresh ginger. Plus I spent all the spice money on the gang cardamom! I also poured the Lamb Tagine over some Jasmine Rice which added a nice aromatic quality to the overall dish. Not that you needed it with the spice rub the lamb recieved the night before. All in all this was a great dish. I learned two things while making this dish. 1. You can substitute your lamb for beef. And 2. I don’t care for lamb that much!
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Yea Lamb it has a different taste, that I dont care for either. Would diffently use beef instead of lamb.