I'm making a Moroccan feast this weekend to break in my new Le Creuset tagine (hooray!) and I have a few question for the hotline.
Has anyone used this specific tagine before? It looks quite small, and I am wondering how many pounds of lamb shoulder will be able to brown and then stew in its base. Ideally, I would like to serve three hungry people.
Also, any Moroccan-themed sides and desserts that this feast wouldn't be complete without? Preferably ones without preserved lemons. Unfortunately, my boyfriend has an aversion to them. Thank you!
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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