Plowboy
somebody shut me the fark up.
I broke down and got a Le Creuset Tagine. Has been on my high end cookware hit list for a long time. I love Le Creuset and the whole North African/Moroccan style of cooking. To kick it off right, I did my own Moroccan lamb Tagine with a Midwest American spin.
I started traditional with Lamb, onion, fennel, sweet paprika, coriander, and Tandoori seasoning. Then I spun it with some traditional American stew elements: carrots, turnips, acorn squash, and potato. It was superb.