Lamb and Butternut Squash Tagine with Apricots
Darkly fruity, herbal Sardinian red.
Okay, I did it. A couple of comments: (1) what's the point of a first cooking with grated onion and then a second with sliced onion? What's the benefit? (2) Step 4 is unclear. How long at 300° and how long at 425°? Following my own instincts, it came out very tasty; pungent, spicy (but not too picante). I'd do it again.Read More
Oops red onion not red lion!!Read More
I love it very delicious Try to cook and will love itRead More