Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Tagines like this are great for parties, but this one cooks up so fast, I suggest adding it to your weeknight rotation!
3/4 pounds lean lamb stew meat, cut from the leg or shoulder, trimmed and cut into 1-inch pieces 1/4 cup chopped fresh flat-leaf parsley 2 cloves garlic, minced chopped 1/2 cup red onion, minced 1 tablespoons olive oil 1 teaspoon sweet paprika 1/2 teaspoon ground cumin ¼ teaspoon saffron threads Kosher salt and freshly ground black pepper 1 tablespoons freshly squeezed lemon juice 6 small trimmed and pared artichokes, 1-inch diameter 1/2 preserved lemon peel, diced 1/3 cup oil-cured black olives
Place the lamb, parsley, garlic, onion, olive oil, paprika, cumin, saffron, salt and ¼ teaspoon pepper in a tagine. Cover with 2 cups water and bring to a boil over high heat. As soon as it comes to a boil, reduce the heat and simmer, covered, until the meat is very tender and the sauce has reduced to a thick gravy, 1 to 1/2 hours. Add water, if necessary, during the cooking time if the sauce gets too thick. Season with salt and pepper, if needed.
When the lamb has cooked 1 ½ hours, place the artichokes and preserved lemons. Cover and cook until the artichokes are tender, 20 minutes. Add the olives and sprinkle the stew with the remaining 1 tablespoon lemon juice. Simmer 2 minutes. Serve the tagine directly from the tagine vessel.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!