Tuniso-Andalusian lamb and asparagus casserole
This unusual dish from The Exile’s Cookbook is made with a vegetable that had been imported from the East by the famous Ziryab (9th century). The lamb is cut into chunks and cooked wit olive oil, murri, onions, garlic and a variety of spices and herbs, such as cumin, coriander and citron leaves. The asparagus …
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