That Old Recipe You've Been Meaning To Try For Years

We all have one or two - or several dozen in my case.

This weekend finally gave me the chance to put an old tattered, untried recipe for Moorish Lamb Stew to the test. Adapted from My Kitchen in Spain, by Janet Mendel, I clipped it out of the Dining In, Dining Out section of the New York Times a few years ago, and was waiting for an occasion sans vegetarians, red meat haters or the prune intolerant to finally bring it to my table:

Moorish Lamb Stew with Prunes

4 servings

2 lbs. boneless lamb, such as leg, cut into 1-1/2-inch cubes
salt and freshly ground black pepper
1/4 cup fresh lemon juice
3 Tbs. olive oil
1 onion, chopped
2 garlic cloves, chopped
1-inch piece of lemon zest, chopped
1/4 tsp. ground cinnamon
pinch ground cloves
1/8 tsp. saffron threads, crushed
1/4 cup sweet wine, such as muscatel
1 cup pitted prunes

In a bowl, season lamb with salt and pepper, and pour in lemon juice. Marinate in refrigerator a few hours or overnight, turning occasionally.

Heat oil in a skillet over medium heat. Saut

Comments

[Dr. Biggles]

mmMMMmmmMMMmmm copper ... brass. Yum.

I was given a many quart hammered Mauviel stock pot for the holidays. I put it where the sun shines in and it blows crinkly bright copper reflections all over the floor. Copper pretty.

Biggles