Winter shows its might on the East coast of the United States and blankets prettily country sights and city views. It is a great time to slow cook meats and concoct yet another twist on old favorites. While away in the sun, we came across a Caribbean jerk mix. My friend Michael integrated the spices in a wet rub to enhance a baked quartered chicken. Back home, I craved lamb and decided to use the mix to modify an old Moroccan dish: the seven hours slow cooked lamb, the only dish men traditionally prepare. Part of the fun came from guessing what was in the mix. After adding oil to a teaspoon of the coarse powder one can taste the ingredients: rosemary and thyme, allspice, red pepper, cinnamon and nutmeg. I added turmeric and cumin seeds. To round up the savors and sweeten the kick, I put in a tablespoon of honey. For the same reasons, I decided to serve it with buttercup squash chips and creamed French flageolets, the French version of dry beans.
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