Global Recipe Project

Of all the African countries, I have been looking forward to Morocco the most.  The sweet/tangy/spicy flavor combination is totally tantalizing.  I made lamb tangine and loved it so much I made this recipe twice.  Once for the official blog and the second time for a Father's Day dinner for my french in-laws. Served with simple couscous and fresh fruit it is an amazing meal. Heidi's Rating: 9 out of 10.  Truly a fabulous dish. Tony's Rating: 8 out of 10. "I think I need to reserve the 9 and 10 marks since this is only like the 20th country and who knows what the other 130 countries will taste like."

Back to Africa tonight for Potjiekos and Oshifima . Lamb stew with porridge. I'm usually pretty enthusiastic whenever a recipe calls for lamb and tonight was no exception.  Lamb, tomato paste, tons of spices and raisins...how can that be bad? Of course I'm not replicating the recipe exactly --Potjiekos is cooked outside in a cast iron, three-legged pot over an open flame.  (I'm pretty sure there are city codes preventing me from this so instead I'm cooking in a dutch oven on the stove.)