Lamb shoulder steaks (and a veal shank) cooked slow with winter vegetables; all ingredients came from the Burlington Farmer's market.
The first layer in the bottom of the tagine is white onion.
The second, cabbage.
Fresh oyster mushrooms.
An entire head of garlic, sliced.
A couple of carrots, sliced, and some hot peppers from the freezer.
There's about two pounds of meat in all - plus a sprinkle of salt and pepper - I can always add fish sauce later to adjust the seasoning.
Cover on, into a 250f oven for six hours.
No need to add liquid when using a tagine, it makes its own broth.
The veal disappeared right away, and poor Dan choked after eating a hot pepper (I forgot to warn him about them, but he's always looking for bay leaves to discard, so I figured he would spot them).
