Yes, I am short

I belong to CouchSurfing, an international, nonprofit network of people trying to make a better world by opening our homes to fellow travelers, giving us the opportunity to learn about different cultures while traveling through different countries or by hosting travelers in our homes. In the words of CouchSurfing:

“CouchSurfing wants to change not only the way we travel, but how we relate to the world!”

One day I contacted a fellow CouchSurfer, Tim,  living in Coventry, and we met for tea and he took me for a tour of the city, showing me all the sites and explaining it history. The next night we met another fellow CouchSurfer, Raeph, and we went to dinner at a Moroccan restaurant named “Habibi”. The restaurant is veryn nice, in the first floor, they have tables and chair, in the second floor, they have pillows on the floor and you can seat and eat Moroccan style. The back yard was covered in rich colored cloth, reminiscent of a Turkish tent, the floors covered in Turkish rugs and on them pillows for seating and eating. Of course, they have Moroccan music, the owner/chef came to the table, and she was very nice and friendly.

I eat Lamb Tagine (lamb stew), it was good, but a little blend for my taste, too many vegetables and not enough meat, I would have like a little more spices or flavors and some more meat. 

Lamb Tagine (my version)

I don’t have a tagine, so I cook it in a regular pot.

·         3 lbs of lamb chunks

·         4 tablespoon olive oil

·         2 onions cut in chunks

·         ½ bunch chopped parsley

·         ½ head of chopped garlic

·         1 tbls chopped coriander

·         1 tsp paprika

·         1 tbsp cumin

·         1 tsp crushed pepper

·         1 tbls brown sugar

·         Salt and pepper to taste (I use white pepper)

·         3 carrots, cut into1 inch chunks

·         ½ lb potatoes cut in 1 inch chunks

·         3 cups chicken or vegetable stock

Heat the oil in a large heavy saucepan over medium heat until hot. Add the lamb chunks and braise on all sides until brown.
Add the onion, parsley and all seasoning and cook for 5 minutes, stirring from time to time until golden.
Add the stock and bring to a boil, scraping the brown out of the bottom of the pot and cook until the meat it’s fairly tender, about 11/2 hrs.
Add the carrots and potatoes, and then reduce the heat, cover and continue to cook, stirring occasionally, until vegetables are tender, about 20 minutes.

Serve with pita bread, or couscous.

 You can make it with chicken instead of lamb.