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A friend of ours has one and has cooked for us a couple of times. I don't know why it's different to most methods of cooking, but it makes the food taste absolutely delicious.
Lakeland sell them and also sell cookery books.
We first saw them in Portugal when a fellow m/homer cooked his food outside the van on an open fire using a Tagine. He just said that you put your meat and vegetables in and cook until done. I think that the moisture condenses on the top and drops back into the food.
I bought one from Lakeland but keep forgetting to use it!
Slow cooked lamb in that for me. Cut your neck fillet into chunks, coat it in cumin and loads of coriander, bung it in the tagine with wine vinegar, garlic, chilli and chopped aubergine and tomatoes. Cook for ages. Serve it with couscous, especially that perfumed or spiced Tipiak stufff they sell in France. Yum Yum.
The point about a tagine is that it is suitable for cooking more-or-less any type of Stew (long and slow being the key). The beauty of the tall pointy lid is that it condenses the steam, which stops the flavours escaping and means you use less water.
We have a really nice Le Creuset one at home but, whilst in the van we have one of these funky >>silicone tagine lids<< which weigh next-to-nothing and lets us turn any old saucepan into a tagine!
Whilst in Morocco we nigh-on live on the things and I will say from the onset that personally they are not my favourite meal......
If you just consider a tagine just a stew then you are in for a disappointment......and if that’s what you want better to just do a “stew” the good old English way......bung it all in a boil!
Firstly the tagine is the name of the dish that the meal it is cooked in, not the meal itself. There are hundreds of variations and most are very simple to cook. Best to look on-line [or send for our News Letter that has a meal-a-month like the one that follows].
The authentic earthen-wear tagine is best but you are unlikely to find one in Euro/Uk and they are in any case quite delicate and do not last long......designed for minimal cleaning, as they are continually used, and to be used over a very low/long heat on a charcoal stand.
The aluminium ones are terrible..........By far the best and the ones we use while at home are those sold in IKEA........yes IKEA ......... and they come in some nice colours!!!!
The correct spices are essential. All are available here in Spain so I would think in the UK.
Try this ............. Lamb, Prune, and Date Tagine
This dish is a traditional Moroccan tagine. Because it is sweet'ish and it includes dates In Morocco it is often served when a family has company over.
For 3-4 people
* ˝ kilo of a shoulder of lamb chopped to suit yourself
* 250 grams of dried prunes (around 30 prunes)
* 6 dates (pitted)
* one big red onion, sliced
* 200 grams of roasted almonds
* one cinnamon stick
* one pinch of ginger
* one pinch of saffron (pistils)
* one pinch of salt (or to taste)
* one pinch of pepper (or to taste)
Wash the prunes and put them in one ltr of water. Let them sit.
Put ginger, saffron, and lamb in tagine and cook on medium flame while mixing for a couple of minutes.......add olive oil and onion as you go.
Add salt and pepper and the other stuff and leave for 5 minutes while you have a glass of wine!
Take the prunes out of the water and put them aside.
Pour the prune water into the tagine with the lamb etc.
Let it all slow cook for 1 ˝ hours (or however long it takes) on a low/medium flame. *You can also leave it on a very low flame and let it cook longer.
Add the prunes and dates in the last 15 or so minutes.
Or as the Moroccans do in the restaurants, make a big stew and when you order it they ladle a load of bone into a warmed Tagine and stick it in front of you
Loddy
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