Le Gigot de novembre : suite et fin

Here's what I had left of the lamb yesterday morning. I was hesitating between making a French navarin lamb stew with it (but I didn't have any turnips), or making Kentucky-style lamb barbecue for sandwiches. The spiciness of the barbecue sauce made me think of making a Moroccan-style braised tajine instead. That would be good on a cold day. That's what I made.

Down in the cellar had a package of the Moroccan spice mixture called raz-eh-hanout. You can read the list of spices included on the label. The first step was to sauté some sliced onions, and then put the meat in the pan with the spice mixture and let it brown. After browning, the lamb needed to cook slowly for about 90 minutes.

Meanwhile, Walt went out to the vegetable garden plot and brought in another sucrine du Berry winter squash. We cut it into cubes and and then peeled the cubes that had some of the peel on them. We also had some prunes in the cellar, so in they went too. The squash cubes and prunes didn't go into the wok until close to the end of the cooking time. They cook fast. It was ready.

We made a batch of couscous, which takes all of five minutes. The tajine stayed on the heat. When the couscous was fluffy, we had lunch, with a bottle of Beaujolais Nouveau red wine. Another year's lamb was finished, except the half a dish of moussaka we have in the fridge. In all, we will have had six six lamb meals in six days, for 60 euros worth of lamb.

Hors sujet : here is a link to several tajine recipes.