One of the first lessons I learned on my way to becoming un vrai Parisian was to never, ever be on time. I should backtrack and say: One should never to be on time when invited for dinner party. The hosts, who called with my first invitation to a soirée about a week after I arrived in Paris, said “Come at 8pm…But you know, in Paris, that means to come at 8:30pm.”
Subsequently, when I have guests for dinner, I expect them to be around 20 minutes late, although there’s much debate on how late you’re actually supposed to be. But if you’re on time, or early, you might accidentally catch your hosts either in their skivvies.
It’s a tricky balance when you inviting folks for dinner, trying to make sure what dinner’s gonna be hot and well-cooked without having to spend the last 30 minutes trapped in the kitchen while your guests drink up all the rosé. And it’s now become fashionable to be even later, as if to show that you have oh-just-so-much on your agenda, which has made being tardy something of a status symbol. But if your friends show up one hour late, and you’ve made something like Pork Roast, which can dry out in a minute, you’re screwed. Then you’ll only be thankful for them not arriving early and catching you in your petit slip français.
In Paris, with so many Arabic and North African butchers around, it’s easy to find cuts of meat that lend themselves to slow-braising and making North African stews like Tagines. Being a pastry chef since the beginning of time, I was always a little terrified of meat, never quite knowing how to handle it. But I bravely started going into the butcher shops, inspecting the enormous slabs of meat trying to look as if I knew something about them, then I’d make my pick. Conveying how to cut it for me is another story, but most of the time, chopping my hands through the air like Helen Keller doing karate seems to get the point across. My Arabic is terrible, so most of the time, I end up bringing home a lamb shoulder, since it’s inexpensive, not terribly fatty, and most importantly…easy to point to since they keep them right in front of the butcher cases. (Ok, lamb shoulder’s also hard to ruin.)
For some reason, leaner cuts of meat usually taste better in restaurants than when I make them at home. I don’t know why. But stewing cuts of meat, like lamb shoulder, I find I can make taste equally as good, or better, than anything I get when I go out. I’ve been making Tagines for the past few years with great success and once you start with a solid master recipe, like the one below, you can vary it for different kinds of meat or poultry, and you can make them as spicy or aromatic as you want by adjusting the spices. And since most benefit from long, leisurely braise in the oven, they’re perfect when you’re entertaining guests who arrive at various times, leaving you free to assist in the all-important task of making sure you guests have plenty of cool rosé in their glasses. But don’t neglect yours either.
- 1 lamb shoulder, cut into 6 pieces (have the butcher do it)
- Vegetable oil
- 1 medium onion, minced
- 1 1/2 cups (375ml) chicken stock, or water
- 1 teaspoon dried ground ginger
- 1 1/2 teaspoons coarse salt, plus more if necessary
- 1 teaspoon turmeric
- 2 teaspoons sweet paprika
- 2 cinnamon sticks
- freshly-ground black pepper
- 1 bunch cilantro, rinsed and tied with a string, coriandre
- 20 threads of saffron
- juice of 1/2 lemon
- Up to three days before you plan to make the Tagine, massage the lamb shoulder with the salt and let it sit in the refrigerator before you cook it.
- To make the Tagine, in a heavy-duty Dutch oven, heat a few tablespoons of oil and sear the lamb pieces very well, turning them only after they’re nicely dark, browned, and crusty (this helps add flavor to the Tagine.) As you cook them, don’t crowd ’em in. If your Dutch oven isn’t big enough to cook them all in a single layer at once, brown the lamb pieces in batches.
- Preheat the oven to 350 degrees (175 C). Once the lamb is browned, add the onions and some of the stock, then scrape the bottom of the pan with a flat wooden spatula to release the flavorful browned bits. Add the remaining stock, then the spices, the bunch of cilantro, and the saffron.
- Cover the pan and bake in the oven for 2 1/2 to 3 hours, turning the lamb over in the liquid a few times during the oven-braising. The liquid should just be steaming-hot and simmering gently. If it’s boiling, turn down the heat (some Dutch ovens conduct heat differently.) When the meat starts to fall apart easily, that’s when it’s ready. It’s hard to overcook lamb shoulder, so even an extra hour or so in the oven won’t hurt it.
- Remove the lid and let the Tagine remain in the oven for another 30 minutes, so the juices reduce, becoming rich and savory.
For dessert, I recommend something fruity and refreshing, like a scoop of Sour Cherry Frozen Yogurt, from my book The Perfect Scoop.
I like it served with a fruity coulis made from red raspberries and cassis (black currants), mixed with sautéed cherries, made from the last cherries of the season, which I’m going to miss terribly.