Dateline: April 21, 2021 Lamb Tajine

We were visiting my mom in North Carolina last week, and prior to that I was not cooking.....that explains the break in posts!

I recently "found" my tajine pan again, so was itching to use it.  I had ordered from Fresh Direct some lamb chunks, and decided on tajine last night.  This was the perfect setting to pull it out and have a go.

I used a Melissa Clark recipe from NYTCooking.  Of course, I had to make a few changes, I didn't have apricots, so I used prunes, I didn't have almonds, so I used a mix of walnuts and pine nuts.  My lamb was without bone, so sue me, as it was boneless, I went with 2 lbs of meat chunks instead of the 3 lb called for in the recipe.

This was pretty easy, and very delicious.  I was concerned that it would be too sweet and possibly cloying, but that was not the case!  I had read some of the notes that stated they felt it was too salty, I used only 1 t of salt at the beginning and probably could have used the 2 t called for in the recipe.  The onions melted down into this delectable thick coating on the lamb chunks.  It was not too sweet.  It was luscious with the rice and the meal was rounded out with a salad.  Both of us were quite happy and it may just become a regular in the rotation.