<< Sand Reckoning

07/27/10 - Moroccan Lamb With Okra

We recently made a new dish from Paula Wolfert's Moroccan cookbook, her Moroccan Lamb and Okra Tagine. As with so many things, it started at the Port Angeles Farmer's Market. The woman at the Family Farm had a tub of okra for sale. Okra looks like what you imagined pod people would look like, except smaller and green. It is also a hot weather plant grown in the American south and sub-Saharan Africa. This has been a cool summer, even by local standards, and Port Angeles is not known for its tropical heat. We have no idea of how she managed to grow okra around here. We eagerly bought a pound or two and broke out a shoulder of Romney lamb from Heritage Foods. The tagine, basically a Moroccan stew, is on the right. It is seasoned with cinnamon and turmeric. The red stuff on top is tomato. We wish we could let you smell it over the web, or even better, offer you a taste, but that will probably have to wait for HTML 6.

That's the dish, en cocotte.

Keywords: food, kale