[Sca-cooks] Plentyn Delit

[vicki shaw]

I made two dishes from Plentyn Delit today - for yours truly!
The Mishmishiya - lamb in almond apricot sauce.  Came out fantastic, but the way it is written no water or liquid of any kind is added for the cooking process.  The lamb would have burned, so I first added just a bit of olive oil (usual in moroccan cooking), to brown lamb and onions with all the spices that had already been added to lamb.  Simmered for at least hour over med low heat and at end added the ground almonds and blended apricots (as per recipe).  Mishmish is apricot, by the way.
The other thing I made is the salad at the end of the first section of the book.  So good!

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz