Lamb Tagine

 When persistent, icy, rain squalls call off all attempts at gardening, what do I do? Cook

Once everything was underway, the stove top looked like a mystery dinner.

Lamb tagine was not my first idea but, the colder and wetter it got, the more I leaned away from the original, light, pasta dish of fennel, saffron and almonds and the more I was drawn to meat. I kept with the saffron, almonds and already thawed, Bottega Crippa pasta idea though, as well as my trusty new pan full of purple sprouting broccoli, adding 2 artichokes that I saw as I headed out, between showers, to pick mint.

Every time I have made this over the years it has something slightly different. This time I used sweet potato in place of apricots. I think I will stick with that from now on, except if it is fresh apricot season, perhaps. I always use whole shanks too.... this time lamb but usually wallaby.

Not being a sports fan, it was quite adequate to catch the last 5 minutes of the AFL grand final, while I enjoyed this succulent, magnificent, winning dinner! I was secretly barracking for WA to win, to take the spotlight away from the arrogance of the east coast, which seems to be the focus of Australian politics as well.