You might own a beautiful clay tagine. It might sit on a high cabinet, on display. You might see it, feel a pang of guilt, and wonder where the ladder is. Or maybe you don’t have one and are beginning to wonder why you’re reading this at all. Stay with me! We’ve got a simple tagine recipe that doesn’t even require a tagine! So grab out your, which, uh, might also require a ladder. It’s cold outside and we need something saucy and spiced to warm us from the inside.
First, you season the lamb with kosher salt and let it rest for at least an hour. Before browning it, make sure to pat the pieces of lamb shoulder dry. If you don’t, the salt will pull water out of the meat, into the pan, and the meat will steam instead of brown and caramelize. That’s the part Andy told me people tend to mess up when making stews. Now that you know, you’ll pat your lamb dry with some Bounty Select-A-Size paper towels and move on with your life.
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