It is a white & wet Christmas, typically Dutch.

Putih's parents, brother and sister visited us three on Christmas afternoon.

My parents came over for Christmas evening to enjoy the lamb, Moroccan style. Tagine dishes are easy and very very delicious.

Our 'Christmas' lamb recipe for 4 persons (2 hours prep time):
2 pounds lamb meat -cut into 3 cm cubes, ras el hanout -an all-in-one Moroccan species mix, 1 tablespoon olive oil, 2 large red onions, 2 big potatoes, 1 large sweet potato, 2 parsnips, a handful Brazil nuts, dried plums and figs, Thai basil.

Directions:
Heat the oven at 150C. Sprinkle the lamb with salt, pepper and olive oil. Put the chops in a large tagine. Than add the chopped vegetables, nuts and dried fruits. Season with ras el hanout. Pour just enough water into the pot to cover the meat. Put the Thai basil on top and cover the tagine.
Let the lamb simmer for 2 hours, until the meat is tender and the mixture is stew-like. Bon Appétit!