Turmeric, along with cumin and cinnamon, gives intense flavor and color to this Moroccan tagine of lamb shank, caramelized onion, and green olives, served over a bed of fluffy couscous.
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What this is not: an authentic Moroccan tagine, cooked in a clay vessel procured from a three-month, Sheltering Sky-style quest to find myself. What this is: a fast, healthy weeknight meal evoking traditional North African flavors, but accessible enough to please my ultra-picky sister, who subsides primarily on tuna sandwiches and Diet Coke.
Some cookbooks I knew I'd love from the start, but Soup's On, a compilation cookbook that I got for my wedding, was not one of them. But, as it turns out, the editors actually picked some great recipes from some...