We heard that the top Superbowl food was chicken wings. We also know those who flavour chili. But we decided Lamb and Chickpea Tagine was called for. We started with a recipe from www.cookinglight.com, then made some adaptations: deglazing with some beer after the browning stage, lemongrass pounded and tossed in with the garlic instead of cilantro at the end, baking slowly in the oven instead of stovetop, adding yogurt, and substituting parsley and pecans for cilantro and pistachios. (OK, we still used the lamb and the chickpeas).
Now all that’s left is the cheering and the crying.