Lamb or mutton is a meat that was new to me. My first memory encountering this was at a seder meal every 5th grader at my church attended. The seder meal marks the beginning of passover in Judaism. Don’t ask me why a bunch of Scandinavian Lutherans included this practice in their congregation. They just did. I remember that we made bread for the meal, unleavened of course. There was haroset (my favorite), bitter herbs (parsley-very exotic where I grew up) and there was lamb.
Fatty, unseasoned lamb.
We had plenty of “good cooks” in the congregation but few that had mastered mutton. Salt, pepper and garlic were about as wild as things got in the seasonings department. So it wasn’t until I visited Morocco and ate lamb that was well seasoned, and well cooked that I realized it was actually good.
K’s favorite food is lamb and so when I made this tajine for dinner I knew I would have at least one hearty participant. He liked it so much a lamb sandwich of leftovers went with him to school for lunch the next day. Last week I showed you how to clean an artichoke. This is the perfect recipe to use with fresh artichoke. If you only have frozen on hand, don’t worry you can use that as well.
Be sure to check out some of my other lamb recipes too:
Mechoui – Moroccan Style BBQ
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