I’ve been tinkering with clay pot cooking. I’m inspired by the flavors of the Mediterranean and a recent visit to the Moroccan restaurant on our last trip to Portland. I found some really nice lamb and set about making a Moroccan lamb dish. I began cooking at 10 in the morning, left it on the stove most of the day, and it was ready to eat by 6 last night.
Since I’m allergic to cinnamon, I pulled my handy-dandy granite mortar and pestle out from the corner of the counter and set about making my own spice blend. I simmered the lamb, spices, and minced onion for hours. Later, I added the tomatoes. I also bought a nice eggplant and roasted some baba ganoush as a dressing for the Mediterranean salad I made. I made the salad after lunch so it would have time to marinate in the vinaigrette all afternoon. Usually, a dish like this is served with bread or cous cous. Since I didn’t have either handy, I just settled for a mild rice — I didn’t want to have anything competing with the flavors I’d already established.
I’m pretty pleased. G declared it delicious last night, and even more so when reheated tonight. Huzzah!