Does anyone else have a tagine??

odds-n-sods

I'm cooking dinner in one today. It's a moroccan stewpot, braises what's in it on low heat with very little water. I've got lamb chunks, pepper, onion, aubergine, courgette, tomato, potato in it, no extra water, its bubbling away nicely on the smallest burner on the lowest heat. Only thing is it doesn't hold a great deal, but good for 4 people if you add rice, couscous, pasta.

Looks like these ones: http://fantes.com/tagine.htm

it was a wedding present with a moroccan recipe book.

thriftlady_2

I've seen them, but every cookbook I own that has a tagine recipe in says that an ordinary casserole is just as good . What do you think Odds -worth it or not ?

saving_is_fun

I have a tagine and use it in the oven for casseroles etc. Can you use them on the stove top on a gas flame? If so, do you put anything between the stove top and the tagine? Your lamb dish sounds gorgeous.

odds-n-sods

nope, straight on the burner on low. It holds the heat really well, and the advantage over a casserole dish is that you use so little or no water in it that everything is really well-flavoured.
The whole recipe (I halved it cause I didn't have 2 lb lamb)


Lalla's lamb:

2 lb lamb shoulder, cubed
1 1/2 pb onions, thinly sliced
5 cloaves garlic, crushed
1 red chili, finely chopped
2" piece of ginger, grated
1 bay leaf
4 tbsp olive oil
8 oz potatoes, cubed
1 lb small eggplants, cubed*
2 red bell peppers, sliced
1 14 oz can chopped tomatoes

Marinate the lamb in the onion, garlic, ginger, bay leaf chili and oil for 4 hours out of the fridge or overnight in the fridge.

Stir in the veggies, add salt + pepper. Pour into the tagine or baking dish(dish should just barely hold everything) and cover. Bake at 400'F for 30 minutes then turn down to 325'F and cook for 1 1/2 hours if using a casserole dish. If using a tagine, cook on low heat over a small burner for 1 1/2 hours or until meat is tender and sauce is flavourful. Make sure you stir it occasionally and turned off the heat to let it sit - as the tagine holds heat so well you dont' have to have the heat on for the last 20 minutes of cooking.
Scatter over parsley + coriander before serving.

* I added courgettes in place of some of the aubergine as I didn't have enough.


I did this one for guests once and their LO ate nothign but hte sauce; we didnt tell him it was veggies!

Chicken Tagine with Almonds + Saffron

2 tbsp oil
4 chicken breasts
2 onions very finely chopped
2 celery stalks very finely chopped
2 carrots very finely chopped
1 clove garlic, crushed
6 oz chicken stock
large pinch saffron threads
3 oz ground almonds
salt + pepper

Brown the chicken in the oil, then remove from the pan. Add in the onions, carrots, celery, garlic and gently cook for 5-7 minutes until lightly coloured. Add in the saffron + stock; stir in the almonds, salt + pepper and add back in the chicken. Add a little water. Heat to a simmer, then cover and turn down the heat and simmer for 35-40 minutes or until the chicken is cooked through. Take out the chicken, keep warm, reduce the sauce until it is slightly thicker than pouring custard. Pour over the chicken, scatter coriander over the top and serve.

harvestmoon

hi-my daughter brought me a very beautiful tagine from france for xams and i need 2 lots of help with this, please.
firstly, i know it is the kind you can cook in - not just serve food in.
a) how do i need to treat it? wash it first, treat it in some way?is the hole at the top for water?some websites say dont put it in the oven, the cone needs to be kept coolothers dont mention that
b) does anyone out there have any chicken/lamb recipes for long, slow cooking recipes for the tagine?
any help would be much appreciated - i'd like to cook her a lovely meal in it before she goes back on Jan 5th.
Wishing you all a very happy new year.

dorry_2

Nigella Lawson used a great tangine in her last series, I think it was the lamb one, I will see if I can the recipe:j

harvestmoon

many thanks - all help much appreciated!!

sunflower76

Anyone have one?

I've never thought of buying one before but yesterday as I walked past the charity shop I saw the one that was plastered on the front of a recent Lakeland brochure in the window. I didn't go in and buy it but I'm now wondering whether I should.

Obviously the person who donated it didn't get on with it but have you?

Penelope_Penguin

sunflower76 wrote: »

Anyone have one?

I've never thought of buying one before but yesterday as I walked past the charity shop I saw the one that was plastered on the front of a recent Lakeland brochure in the window. I didn't go in and buy it but I'm now wondering whether I should.

Obviously the person who donated it didn't get on with it but have you?

I'd have bought it as I think it would look lovely on a kitchen shelf. Where was this charity shop :whistle: :whistle: :whistle:

We have an older thread on what poeple think of tagines so I'll add your question to that.

Penny. x

MRSMCAWBER

Hi there

I have the le creuset one... big, heavy beast he is...but i love it Having a cast iron bottom means i also use just the base to roast things in -i have never known anything do "crispy" like that does :T
The only thing with it is that i can only get him in the oven if the shelf is right at the very bottom,,, i would normally stick it on the floor of the oven -but this silly oven i have in this house has gas jets there :rolleyes:
It really does seem to make things more moist than a casserole dish/pan

MrsTinks

right - for our wedding in May we got a lovely Tagine and so far it's been used... never...
All the recipes I have found require a HUGE list of stuff or even worse... raisins! (I hate raisins btw...)
So... anyone know a recipe that:
Doesn't contain raisins
Doesn't need 50 million things
Contains lamb
Can actually be cooked in the tagine and not just served in it (don't mind browning stuff but wanted most fo the cooking to be in the tagine and not in a pot on the stove like quite a few seem to demand...)

I really want to make it tomorrow if possible so any suggestions are welcome!