Pesach Lamb

It had been a couple years since I'd prepared a Tagine -- in Marrakech of all places. But I felt like I was up for the challenge this Passover, especially with a professional chef pal making the request for "lamb" at the seder table.

So, after the ritual reading of the Haggadah, the viewing of the plagues in technicolor and helpings of my Homemade Chicken Soup with Matzoh Balls, I served the above Moroccan Lamb Tagine with Dates, Currants and Toasted Almonds. Graced with onions, carrots, turnips, chickpeas, garlic, saffron, tumeric, cumin and cinnamon, it sat atop buttery, warm carpet of couscous and elicited moans of delight and heartfelt praise from my guests.

And, let me say this: Even the leftovers tasted marvelous, straight out of the microwave the next day.

Suddenly, I'm thinking Beef Brisket may have been supplanted as my Passover go-to main. That said, come hell or high water (or parted waters for that matter) the Matzoh Ball Soup will remain unmoved from the menu.

Comments

[ebc]

Thank goodness, because the Matzoh ball soup was AMAZING. I'm drooling right now.