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Cooking with a Tagine

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  • 27-12-2009 1:57pm
    #1
    beertons
    Hosted Moderators Posts: 23,105 ✭✭✭✭


    Recommend me a recipe. Got one for Christmas and I'm dying to get started with it.


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    #2
    Minder
    Registered Users Posts: 2,774 ✭✭✭Minder


    http://www.boards.ie/vbulletin/showpost.php?p=55646933&postcount=677

    Lamb biryani is excellent in a tagine.

    Here is another tagine recipe

    Lamb Tagine with Dates, Almonds, and Pistachios from "Tagine: Spicy Stews from Morocco," by Ghillie Basan

    3 tbsp olive oil
    1 tbsp butter
    2 med onions, finely chopped
    1 tsp ground ginger
    2 tsp ground turmeric
    2 tsp ground cinnamon
    1 Kg lean lamb (shoulder) cubed
    250g ready to eat dates, pitted
    1 tbsp honey
    1 tbsp olive oil
    2 or 3 tbsp of blanched almonds
    2 or 3 tbsp of shelled pistachios
    A small bunch of chopped parsley


    Heat the olive oil and butter in a tagine. Stir in the onions and saute until golden brown.

    Stir in the turmeric, ginger and cinnamon. Toss in the meat, making sure it is coated in the spice mixture.

    Pour in enough water to almost cover the meat, and bring to a boil. Reduce heat, cover and simmer gently for 1.5 hours.

    Add the dates and the honey. Cover again and simmer for another 30 minutes or so. Season with salt and lots of cracked pepper.

    Heat the olive oil in a small pan. Stir in the almonds and pistachios and cook until they begin to turn golden brown. Scatter the nuts over the lamb and dates and sprinkle with flatleaf parsley, if desired.

    Serve with couscous, a salad or chermoula to cut through the richness.


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