Thread: Re: Tagine

On Mar 6, 3:04 pm, Tracy <karac...@bc.edu> wrote:
> Sheldon wrote:
> > Judith in France wrote:
> >> Could anyone point me to a site about cooking in a tagine. �I was in
> >> North Africa recently and loved the food cooked that way so much that
> >> I bought a tagine and brought it back. �Any personal tips or hints
> >> would also be appreciated.
>
> > It's probably made of pottery and those countries adhere to no
> > standards whatsoever... the very first thing to do is have it checked
> > for lead (there are test pens available), it may also contain other
> > heavy metals ie. cadmium, berrylium, mercury, etc. Me, I'd put it on
> > a shelf and consider it strictly decorative as a rememberance of your
> > trip.... clay tagines tend to crack in use anyway. There are tagines
> > available that are safe, you're in France, Le Cruset makes a very nice
> > durable one, albeit a bit pricey.
>
> >http://www.amazon.com/Creuset-Enamel...t-Moroccan/dp/...
>
> >http://store.bowerykitchens.com/taginesrecipes.html
>
> Yup, make sure it is safe for food first. I have several decorative
> tagines in lots of sizes and one for cooking. I don't really like to use
> it though. My (Moroccan) DH will use it occasionally. I prefer making
> tagine in a dutch oven. It is a very old fashioned way of
> cooking....and most Moroccans that I know don't use them anymore. They
> don't hold a lot of food either.....
>
> If it is food safe - they make a nice presentation.
>
> -Tracy

I bought a large one, exactly as I saw being used in a house, they
made a conical shape of all the food in there so that it was quite
high with the potatoes sliced and surround the structure, I also
bought the spices and I really want to give it a try, do you have a
favourite recipe for lamb tagine?

Judith

Judith in France wrote:

>
> I bought a large one, exactly as I saw being used in a house, they
> made a conical shape of all the food in there so that it was quite
> high with the potatoes sliced and surround the structure, I also
> bought the spices and I really want to give it a try, do you have a
> favourite recipe for lamb tagine?
>
> Judith

I make lamb tagine all the time. I brown some lamb - usually shoulder
steaks, add a sliced onion and some garlic. You don't really have to
brown the meat. Once the onions are softened a bit I add a diced (and
sometimes peeled) tomato with chopped parsley and cilantro.

I just let it go for a few minutes before I had the seasonings. I do
salt and pepper the meat as I add things though.

Seasonings are salt, pepper, ground ginger, paprika (sometimes I use hot
paprika sometimes not) additional granulated garlic, and a pinch of what
I guess is Ras el Hanout. My MIL makes it and it gets sent here via
whoever is visiting at the time. It is a combination of a bunch of
spices including cardamom, blade mace, something paradise - I can't
remember off the top of my head right now....and a bunch of other stuff
- and it also includes a bit of dried yellow food coloring. She sent it
whole once and I tried to take it apart to figure everything out. I
usually get it already ground now. Also, some might add turmeric, but I
don't. I don't usually have saffron either - but that is also used.

Anyway, back to the tagine. After I add the spices, I add a bit of
water - not too much maybe a cup or two? The meat should not be
submerged. I let it simmer on low for an hour or more - covered. More is
better. When the meat is just about done I will add some potato wedges.
When the potatoes are just about done I throw in some peas and green
olives or frozen artichoke hearts and green olives. You can leave the
potatoes out if you want. I take the lid of at the end for a few
minutes so the liquid can reduce.

I do the same thing with chicken - but I might add a preserved lemon to
the chicken. Chicken doesn't require as much time. Sometimes I take the
chicken out of the sauce and let it brown in the oven for a few minutes
- to make it crispy.

In the end - it should have some liquid to be sopped up with bread.

-Tracy