mary had a little…

“What do you mean, you don’t eat no meat? … That’s okay. I make lamb.”
– My Big Fat Greek Wedding

i did it! i did it! i did it! {pats self on back} i conquered my fear of cooking with lamb
and the results were incredibly worth it! i gathered inspiration from the lovely
ms. brioche over at manhattan pug {} and
her non-intimidating recipe for lamb tagine.

i am proud to present my very first, but definitely not last, foray into the wonderful world of lamb.

Lamb Tagine
what you’ll need for the marinade:
1/4 cup olive oil
3 garlic cloves, minced
2 two-inch strips of lemon peel
1 1/2 tsp ground ginger
1 1/2 tsp sweet paprika
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 TBS salt
1/2 tsp black pepper
1/4 tsp cayenne
1 cinnamon stick or 1/4 tsp ground cinnamon

2-lbs. lamb leg, cut into 1-inch pieces

what you’ll cook:
1 yellow onion, halved and sliced into 1/4 inch half-moons
juice from 1 orange
(1) 2-inch strip of orange peel
14.5-oz. can of diced tomatoes
2C reduced-sodium chicken stock
1 medium carrot, diced
1/3C green olives, sliced 1/4 inch thick
1/4C chopped parsley

what you’ll do:
1. combine all ingredients for marinade in a big ole bowl. {they’re beautiful
AND beautifully fragrant – bonus!}

2. add lamb; make sure each piece is well coated.

3. cover with plastic wrap & marinate in the fridge for 4-6 hours.
{yes, this is a plan ahead kind of meal}
4. combine stock, tomatoes, onions, orange peel & juice & lamb.
{scrape in all the leftover marinade into the pot as well.. get all the good stuff!}

5. bring to a boil
6. reduce heat to simmer; cover and cook 1.5 hours.
7. add carrot; cook 30-45 more minutes.
8. add olives & parsley…

et voila! lamb tagine.

i served this with an herbed couscous and steamed asparagus. the sweetness from the asparagus really helped pull out the flavors from the cinnamon and orange components.

after several ‘hoorays!’ and ‘woo-hoos’; i proceeded to mmm-mmm all over this dinner.

have you ever conquered a cooking fear and come out victorious?

pics: moi
recipe: adapted from


One thought on “mary had a little…

  1. Yes, homemade ravioli! I always thought this would be difficult. Partly because I’m not good with doughs, baking, etc. – pretty much anything you have to follow a recipe to a “T” and so I decided to go for chicken, spinach and ricotta ravioli/butternut squash raviol/wild mushroom and truffle ravioli – I figured if I can get the base (the dough) down, I’ll be good to move on to all three fillings and it was a success! We had homemade ravioli for months following and it was delicious. This reminds me, maybe I should do that again. Alas, if only we could tackle our cooking adventures together, my life would be complete.

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