2 hours ago
A slight adaption to the recipe for the Lamb and Date Tagine from the #MMCC - It's always about the food. Their original recipe includes preserved lemon (which I'm not a fan of) that I substitued with thinly peeled and sliced skin from a fresh lemon.
I also couldn't get a hold of boneless lamb shoulder so instead hacked away as much meat as I could from a lamb shoulder roast, threw in the bone with the remaining meat on it into the pot and cooked it all together. Afterwards the leftover meat easily slid away. This is what happens when you don't go to a butcher.