Thursday, September 17, 2009

A quick note on méchouis

I need to tell you about our visit home to the farm in Manitoba last week. Well, I shouldn’t speak for the both of us; it’s home for me, but a totally new place for Andrew. He got to shoot a .22 and drive the tractor... I think he had fun.

My parents run a sheep farm, and I grew up eating lamb. If you are what you eat, well, BAAA. So there: if I know anything, I know lamb, in all its variations. But my very favorite way to prepare lamb is this:

The méchoui. It would be a traditional Moroccan dish if it weren’t for the entire bottle of Canadian whisky it’s basted with. The lamb is cooked over hot coals, for about three hours, its belly filled with rice, dates, cashews and lemons. The whole yard smells of coriander and paprika. While the lamb cooks, you drink beer, shuck corn. It’s party food really. It fed nearly twenty people. It was so good to be home.

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