Ursula

For dinner tonight, I made lamb tagine with spinach, and spicy carrot salad.

I recently acquired one of the trendy modern pressure cookers known as an Instant Pot; I often cook from Madhur Jaffrey's Quick and Easy Indian Cooking, which has a lot of pressure-cooker recipes, so I knew I had a likely use case. I've been experimenting with it, figuring out what sorts of recipes can be adapted efficiently. This tagine, from Paula Wolfert's book The Food of Morocco, is perfect for adaptation: the meat cooks slowly and the vegetables are added right at the very end, so you don't have to mess around with releasing the pressure partway through.

I used storebought organic lemons that I'd salt-preserved myself. They're good, but they're not as good as salt-preserved, home-grown lemons. If you live in a lemon-growing state of the US and would like to trade a package of lemons for a package of things like dried cherries and maple syrup, say the word!

( My adaptation of the recipe )