Moroccan Feast Brainstorm
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!