We had some friends coming over for lunch earlier in December, and decided we wanted to try something new. We opted for a wintery stew, a moroccan tagine. And decided to make it special by using lamb. The trusted BBC gave us this recipehttp://www.bbc.co.uk/food/recipes/moroccanlambtagine_6696.
The friendly people at Stockmann chopped the lamb legs for us, and we put them in a marinade the night before. In the morning we quickly fried them, and then just put them in the oven with all the other ingredients. The portion was big enough to fill two oven dishes!
3 hours later out came a delicious lamb stew, which was served with some fresh herbs (flat-leaf parsley, mint and coriander). And as usual, it was apparently better the next day!
