Menu Planning Monday

 Last week I posted how much we loved the Lamb Tagine but not the recipe.  It is below our menu for this week.

Sunday-  vegetarian potpie at a friend's hous
Tuesday - Bean and barley soup in bread bowls.
Wednesday - Homemade pasta sauce salad and garlic bread
Thursday - Fish ala Jenn,couscous, and peas
Friday - Challah, Roast Chicken, squash, peas, and a decadent chocolate dessert.

LAMB TAGINE - Adapted from Autumn Gatherings

4tbs EVOO divided
1 1/2 lbs boneless leg of lamb
1/2 tsp salt
2c chicken broth -preferably homemade
1 large onion chopped
2 carrots sliced into thin rounds
2 cloves garlic freshly chopped.
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp hot red pepper
1 28 oz can diced tomatoes
1 can garbanzo beans

Sautee onions and carrots.  Remove and set aside.  Lightly brown the lamb in batchs.  Remove to plate.  Add the broth to the pot and bring to a boil  Add vegetables back in.  Add remaining ingredients.  Simmer gently approximately 30 minutes.  Serve with couscous.

 In Autumn Gatherings they serve it in a roasted pumpkin and recommend eating the pumpkin with the tagine.  Serving in the pumpkin makes for a beautiful presentation but we did not actually eat the pumpkin.


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