Monday, November 29, 2021

Braised lamb for waning autumn days

Coldly. I want a fire in the hearth and a stew or a reasonable counterpart on the stove.

Indeed, right now I think most of all about stews and stews. This is really all I want to cook and eat during the colder months. Everything from Irish stew to French beef bourguignon suits me. When I recently came across shanks of lamb, I turned to Morocco in search of inspiration, so they became something like tagin, a long and slow cooking until juicy.

To accompany the lamb stew, I opted for a carrot spice salad, my favorite option. I like to add it to a salad leaf on a first course or serve it as a side dish. Made from the freshest carrots, it always delights. While most Moroccan salads are made with boiled vegetables, my version uses chopped raw carrots instead.

Lemon carrots taste great as the recipe is, with the addition of fried caraway and coriander, garlic and cayenne pepper. But the recipe is universal. If you want to splash out a splash, try adding a dash of cinnamon and a sprinkle of finely chopped cilantro and thinly sliced ​​jalapenos. Or add chopped feta and olives. But for this menu, I like the recipe as it is, served on the same plate with lamb and all its juices.

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