Last night I served the lamb tagine that was the target for the preserved lemons. It was a fairly complex (and expensive) dish, done with lots of spices, crookneck squash, Kalamata olives and 16 wedges of the preserved lemon and four pounds of lamb shoulder in big pieces. We had a great dojo potluck the Saturday night of a big Aikido seminar.
The tagine was a hit. In fact, I was lucky to get any myself since it was mostly gone by the time I got into line. Several people asked me later if I'd tasted the lamb dish and then wanted to know how it was done. I love cooking for people when they appreciate what I've done!
Somehow, after spending the entire day photographing the Aikido seminar, I neglected to take a picture of the tagine. Damn.