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	Lamb Tagine with Tomatoes and Roasted Eggplant by John Spottiswood This is a Mediterranean spirited Tagine. It reminds me of the great lamb stews found from Morocco all the way to Afghanistan. I adapted it from a recipe in Paula Wolfort's great "The Food of Morocco" cookbook. Paula quotes chef Lucien Vanel as saying "Lamb, tomatoes, eggplant and garlic is a a combination before which we must all…	3 votes 1 review 1 comment 5414 views
	WFO lamb shanks with preserved lemon. by WFO Opa These of course could be cooked on a stove, oven or slow cooker. I've been learning how to use my WFO (wood fired oven).	1 vote 1497 views