Lamb Tagine with Squash and Chickpeas

This was a time consuming dish, but well worth the effort for a special meal. The kids tried it but opted for turkey sandwiches :). I served the lamb two ways: over stone ground grits and over Israeli couscous. You could also serve it over rice, quinoa, regular couscous, or polenta. I used a crockpot liner rather than parchment paper to keep the lamb from drying out, and it worked perfectly. Also, coriander = cilantro for this recipe. I used lamb shanks rather than the cut that the recipe calls for (because that's what my grocery store had), and I left the lamb on the bone until we were ready to eat. The meat literally fell off of the bone. Save this for a cold, rainy weekend day when you can enjoy the smell of the lamb cooking and enjoy a warm hearty meal for dinner.

Ingredients:
4 oz coriander leaves, plus 2 T roughly chopped
6 cloves garlic, peeled
2 in piece of ginger, peeled
1 small red onion, peeled and roughly chopped
1/2 t ground cumin
1/2 tsp freshly ground black pepper
3 T extra virgin olive oil
Coarse sea salt
2 1/4 lbs boneless lamb top round cut into 2 in pieces
Pinch of saffron
18 oz chicken stock
1 can chickpeas, drained and rinsed
1 1/2 lb butternut squashed but into 2 in pieces
1 small preserved lemon, finely chopped

Method:
Complete recipe found in Gwyneth Paltrow's It's All Good cookbook. Recipe is also found on hellomagazine.com, HERE.

Happy Cooking!


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