Author: Judith in FranceJudith in France
Date: May 9, 2008 13:51
We got back about half an hour ago, it's not 10.50p.m. in France from
an early supper with about 12 friends. We arrived at 4p.m. for
drinks, too early for me as I don't drink during the day if I can help
it as I fall asleep. We had a simple but lovely supper of Tagine of
Lamb with apricot cous cous. It wasn't cooked in a traditional tagine
but I really enjoyed it. Does anyone have a recipe for an authentic
lamb tagine, cooked in the traditional clay pot with a steam vent? I
can't find one where the food is layered into a pyramid shape, no
added liquid and just left to cook on a few burning embers?
Judith
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