No secular events, including sporting events, were scheduled on Sunday or on Wednesday evenings. All but the most essential businesses - like hospitals, pharmacies and gasoline stations - were closed on Sundays. I was born in 1938, making me 77 years old, and when I was growing up in the 1940s and 50s: We went to church three times a week - Sunday morning, Sunday evening and Wednesday evening - and we had four week–long Gospel meetings each year - one each quarter. And there is no hope of its resurrection. Mimi's Notes: This recipe is from the Wall Street Journal – chef is David Tanis.The America I grew up in is gone. Transfer tagine to a warmed platter and scatter almonds over lamb. When the almonds are golden, blot on paper towels and sprinkle with the salt and sugar.ĩ. Heat the butter in a small skillet over medium heat and fry the almonds gently, stirring occasionally.

Just before serving, fry the almonds for the garnish. Gently reheat the stew, covered, in a low oven.Ĩ. Refrigerate.ħ.The next day, remove and discard any congealed fat. Pour sauce over meat and let it cool to room temperature. If sauce seems thin, pour it into a low saucepan and reduce over high heat. Skim any fat from the surface of the sauce. Carefully lift meat from sauce and put in a low wide bowl or storage container. Return lamb to the oven, uncovered, for about 15 minutes, to let it brown a bit.Ħ. Raise the oven temperature to 400 degrees. Remove the foil and lid, add the second cup of prunes and submergethem. Bake for about 2 hours, or until meat is meltingly tender.ĥ. Cover the pan with foil and a tight-fitting lid.Ĥ. Stir together broth or water and tomato puree and pour over. Put the lamb in an enamelware dutch oven or deep sided baking dish and spread the onion mixture over the meat.

Stir together, remove from heat and correct the seasoning. Add garlic, fresh ginger, cinnamon stick, coriander and cumin seeds, powdered ginger and cayenne.

Saute over medium heat until softened and slightly browned. Add onions, season with salt and crumble saffron over them. Season lamb generously with salt and pepper and set aside for 2 hours (or refrigerate over-night).

One 2-inch chunk fresh ginger, peeled and sliveredġ.

On Top Of The World by David Lamb