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Old July 28th, 2007, 06:33 PM
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Default Tagine cooking

I'm a fan of cooking shows and watch the Food Network every chance I get. After watching Tyler Florence cooking with a Moroccan Tagine, I ordered one today.

Is anyone familiar with this type of cooking or do you have a good recipe to share?
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Old July 29th, 2007, 02:26 AM
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I have never heard of it, but will Google to see, just out of curiosity.

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Old July 29th, 2007, 07:41 AM
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It's like a clay dutch oven.. Very nice... I did see this recipe

Title: Lamb & Pear Tagine.

2 lg Onions, peeled & sliced 1 ts Cumin
1 kg Lean lamb, leg or shoulder 1 ts Ground coriander
-cut into 4cm cubes. 1 ts Ground ginger
4 Pears, peeled cored & cut 1 ts Cinnamon
-into 4cm chunks 1 ts Black pepper
1/2 c Sultanas Water, to cover the meat
1/2 c Silvered almonds Salt, to tast
1 tb Olive oil

Intro.
Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are
almost invariably made with mutton. Using lamb cuts down the cooking
time, but if you can find good hogget (older than lamb, younger than
mutton, commonly labelled "baking legs" and sold cheaply) that will do
very well.

1. In a large saucepan gently fry the onion in the olive oil until
soft, add the meat to the pan and cook until it changes color,
then add the spices. Add water to just cover the meat and salt to
taste.
Cover and simmer gently until the meat is tender, about 1 1/2 - 2
hours. (Displace the lid a little after an hour if there appears
to be too much liquid.)

2. Add the pears to the meat together with the sultanas & almonds.
Cook for a further 5 minutes or until the pears are soft.
Serve with rice.
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Old July 29th, 2007, 10:32 PM
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Thanks Dina for the lamb recipe, it looks really good. Moroccon cooking seems to use ginger, cumin and cinnamon a lot in their recipes. Nice blend of spices, can't wait to try it.

This cookware looks so weird. It has a base where all the food is placed and then you cover it with a cone-shaped lid which uses the chimney effect to cook the food. It supposedly saturates the food with all of the mingled flavors and makes a delicious, moist and tender meal. Delivery date for the tagine (which the same word applies for the cookware and the style of cooking) is on Aug.8....then look out, my kitchen will never be the same. 8)
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Old August 2nd, 2007, 12:33 PM
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Do you place it in the oven? I think I have seen them in catalogs. Let us know how it goes.
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Old August 2nd, 2007, 01:25 PM
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Quote:
Originally Posted by VTJen
Do you place it in the oven? I think I have seen them in catalogs. Let us know how it goes.
Welcome back VTJen, we missed you.

Yes, you can cook with it in the oven (up to 350 degrees) or on top of the gas or electric stove. They don't recommend using a ceramic top. I like the feature that you can brown the meats and then add the other ingredients all in the same vessel. I ended up getting it delivered today instead of the promised shipping date of Aug. 8th.....yay! But since I wasn't prepared to get it this early, I've got to go to the grocery store and buy a few ingredients before I can cook with it. Right now I'm reading the little cookbook that came with it to decide what I want to fix in it first. I'll let you know later on what I think about Moroccan cooking.....
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Old August 6th, 2007, 03:09 PM
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I made my first meal in my new Tagine yesterday and it was really good. I made a beef stew with cut up carrots, potatoes, onions, garlic and tomatoes. The spices used were cumin, ginger, salt and pepper, coriander and fresh parsley. The only thing "Americanized" was that I thickened the gravy when it was finished cooking.
My next meal will be Dina's recipe for the lamb, if I can find a decent piece of lamb (other than lamb chops), that is...
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