Lamb blends with fragrant spices in this Moroccan dish. Tagines are usually served at home and are cooked in a glazed earthenware tagine, a covered dish with a conical lid. It's used for slow cooking the ingredients. Steam gathers in the top of the conical lid and falls on the food, keeping it moist without basting. However, any type of skillet or casserole can be used for this dinner.
I've shortened the cooking time by using tender lamb cut for lamb kabobs and using a skillet. Lentils do not need soaking overnight and take only 20 minutes to cook, making this a 30-minute meal inspired by the flavors of North Africa. This dish tastes great the second day. If you have time, make double the recipe and save half for another quick meal.
Helpful Hints:
_ Rice can be substituted for the lentils. Use { cup white long-grain rice; add 1 { cups water and cook in the same manner as the lentils.
_ A quick way to chop cilantro is to snip the leaves from the stems with a scissors.
_ If the skillet becomes dry before the lentils are cooked, add a little more water.
Countdown:
_ Start lentils.
_ While lentils cook, prepare remaining ingredients.
_ Complete dish.
Shopping List:
To buy: } pound lamb cubes (cut for kabobs), 1 medium tomato, 1 small bunch cilantro, 1 small package washed, ready-to-eat spinach, 1 small jar ground cumin and 1 small package dried lentils.
Staples: olive oil, frozen chopped onion, garlic, ground cinnamon, salt and black peppercorns.
