This is a Spanish dish rather than Moroccan, although the ingredients and method are similar.
Casseroles and slow-cooked dishes are very popular in Spain. They are cooked and served from a cazuela, which also gives them their name….
Much like the tagine in Morocco which is both the name of the style of dish and the vessel it’s cooked in.
Not having a terra cotta cazuela I used my tagine.
My world is an integrated, blended world.
I used 2 thick slices from the leg for this, and cut them into smaller pieces.
Braised Lamb with Potatoes and Onions
TTotal time: 75 minutes
- 14oz (420gr) lamb, cut into pieces.
- 1/4 cup flour
- 1 tbs paprika
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 tsp rosemary
- 1 cup (8oz, 240ml) chicken stock
- 1 tbs olive oil
- 2 medium potatoes, sliced
- Mix flour and paprika in a food bag. Add lamb coat well.
- Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add lamb (reserve any remaining flour) and brown
- Remove lamb and sauté the onion and garlic until tender and starting to brown, about 7 minutes.
- Sprinkle with any remaining flour/paprika and stir well.
- Add a bit of stock and stir to make a roux. Add remaining stock and stir well.
- Return the lamb to the pot, add herbs, cover, turn heat to low and braise for 30 minutes.
- Add potatoes to the pot, and continue to simmer 30 minutes longer, until potatoes are done. If it starts to dry out add a bit more chicken stock or water.
- When potatoes are done, remove bay leaves and serve.
There was a time when I thought that spring flowers bloomed in an orderly fashion.
I remember my mother having huge bouquets of tulips and lilacs, together, on the kitchen table, on May Day – the 1st of May.
Daffodils were first, followed by hyacinths, then the fruit trees blossomed, then the tulips and lilacs.
I, foolishly, thought that was always the sequence.
I actually still believed that until recent years when I started taking photos of the spring flowers.
Some of my photos show the hyacinths, tulips and plum trees all in bloom at the same time, with the forsythia long done and fully leafed out.
Other years the forsythia blooms with the lilacs and the tulips.
Last year the plum and quince flowered in January and the hyacinth in February. This year all three are in March.
I have decided I’m going to appreciate each new flower fully, whenever it blooms, with no expectations….
Today I lay on the grass with the dogs, in the sun, enjoying the fragrant hyacinth.