Here's some Moroccan Lamb Stew topped with cilantro and pomegranate. So delicious I am drooling right now just remembering it.The recipe, from Epicurious, can be found here: www.epicurious.com/recipes/food/views/361.
but we made a few changes after reading the terrible, terrible reviews. D was right not to trust anything published in Bon Appetit prior to 2000. See if you can guess what we changed.
Caveat Make-or: Pearl onions are such a bitch to peel! We got this hint from Martha though: boil 'em for 30 minutes before cooking, and the skins slip right off. Well, almost.
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