I had a gorgeous lamb tagine with prunes the other week and just had to try making it at home. Was skeptical with this recipe http://www.gourmet.com/recipes/2000s/2008/05/lambtagine at first due to its relatively large amount of cinnamon but it turned out simply awesome, not exactly what I had at the resto but still absolutely delicious. This is not the kind of dishes I would normally cook given the required 1.5 hours of simmering, but it is definitely well worth the time as a special treat. If you are looking for that melt-in-your-mouth wonderfulness, then this is it. Serve hot with a simple couscous.
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