got some folk coming for tea friday…wonderered if the collective had any good recommendations…i thought lamb tagine

With lamb I usually just put the meat into a dish or pan with some chunkily cut onion, ground ginger, cumin, corriander, cinnamon then some sliced tomatoes on top. Put a bit of olive oil over the top and maybe a little water in depending on how airtight the cooking dish is. You can also do it nicely with olives and preserved lemon but I prefer chicken with that for some reason. Then cook on a low heat in the oven for as long as possible.

can you slow cooker it? does that work?sounds good though….

http://www.guardian.co.uk/lifeandstyle/2011/oct/07/preserved-lemon-recipes-beef-beetroot

I’m pretty sure you could slow-cooker one. I just tend to bang it in the oven at about 150 and forget about it for half a day so the principal is the same thing.