:QUOTE [quotetype:plain, subtitle:Auguste Escoffier]
A good cook is a kind of psychologist.


:INFO
Lamb Tagine
A Moroccan lamb dish. The technique is the long simmer. Do it patiently and the dish does the rest.
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:STATS

:NOTE.half
Treat the Lamb Leg as the lead, not a footnote. Source the best you can find and the dish lifts itself.
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:NOTE.half
In Morocco, this dish is built around what the garden had that morning. Stay loose with the cast.


:LINK
https://www.themealdb.com/meal/52843
Source recipe on TheMealDB