Yesterday we went to the Guggenheim Museum to see the Kandinsky exhibition. It was a nice afternoon I love the bright colors he used. But the place was really full you could hardily see the paintings and some people, God bless their souls, had to almost touch the paintings with their noses to see it. But overall was a fun day. When we came back my hubby said he missed Moroccan food, so we looked at my books for some recipes and I chose this one with potato and olives from “The food of Morocco” book. It’s very yummy, if you don’t have a Tagine Pan don’t sweat, any other pan will do. But the secret is slow cooking it so the flavors really get together. Enjoy.

Lamb Tagine

• 2 lb boneless lamb shoulder
• 3 tablespoons olive oil
• 2 onions finely chopped
• 2 garlic gloves finely chopped
• 1-teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon paprika
• 3 tablespoon chopped coriander leaves
• 1 cup green olives
• 1 lb potatoes
• 1/8-teaspoon ground saffron treads
• 1-tablespoon olive oil, extra

Trim the lamb and cut into 1-¼ inches pieces. Heat half of the olive oil in the tagine pan over high heat and brown the lamb on each side in batches, removing to a dish when cooked. Reduce the heat to low add the remaining olive oil and cook the onions for 8 minutes or until softened. Add the garlic, cumin, and ginger and cook for a few seconds. Add 1 ½ cup of water and stir well to lift the browned bits. Return the lamb to the pan, along with the paprika, ½ teaspoon of salt and a good grinding of black pepper. Add the coriander then cover and simmer over low heat for 1 hour. Then add the potatoes and olives and cook for 15-30 minutes. I served with basmati rice with coriander seeds and pistachios.

Last Friday I went to see the Turner exhibition at the Metropolitan museum it’s definitely a must see. The colors are amazing, my friend was almost in tears.