Moroccan Leg of Lamb With Mint Dressing Recipe
NYT Cooking: When a large crowd is coming over, it’s easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe. Their solution? Cooking a big cut of meat. For their first attempt, they looked to lamb, specifically this Moroccan lamb, coated with harissa, lemon zest and juice (which they used as a substitute for preserved lemons), and cured before roasting. The end ...
Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce Recipe
NYT Cooking: Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts — if you can suppress your perfectionist urges.<br/><br/>You can use this recipe as a template for whatever kind of ground meat you like. Lamb is...
Lamb Tagine Recipe
NYT Cooking: The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saff...
Tagine-Style Lamb Stew Recipe
NYT Cooking: Traveling in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning.<br/><br/>This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat. At tha...
Lamb Tagine Recipe
NYT Cooking: The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saff...
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