Does anyone else have a tagine??

onetomany · 11 January 2009 at 6:57PM

yum yum, sounds lovely the best ever lamb i had was cooked in one in morroco , soz i havent got any hang on will look 34 morroccio book brb

onetomany · 11 January 2009 at 7:10PM

ok hun t just to say i havent tryed this one getting if from my morocco cook book, he it goes serves 4
1 small leg spring lamb
400g prunes
200g almonds
200g onions
100g ginger
100ml oil
1g saffron
4 garlic gloves
meat stock
1 pinnch of coriander
1 pinch of parsley
salt
honey

lighty fry the chopped garlic and onion in the tajine cooking pot, or saucepan, when golden add the finely chopped ginger, coriander and parsly, now add the saffron and legs of lamb, fry lightly for a few more minuites and then cover with meat stock, leave over a low heat and pulse the remaining ingredients to make the sauce, return the meat and sauce to the saucepan , add the quanitity of prunes and honey desired and cook for 5 minutes, just before serving fry the amonds in a little oil and add to the stew
sounds yummmmmmmmmmmy hope this helps(think im gonna do this sometime)

Juliav_2 · 11 January 2009 at 7:25PM

Hi

I have had a look in a few of my receipe books, the best I have found are in my Aga book, but can easily be converted into cooking in a tagine.

Hope they help

CUMIN SPICED LAMB
A casserole with a good thick sauce. Yummy with brown rice and even better the day after it is made!

2 tbsp oil
750g lamb (neck fillet) sliced in 2cm slices
750g onions, chopped
2 fat cloves of garlic, crushed
750g can toms
2 tsp ground cumin
salt and freshly ground pepper

Put oil in the pan. Brown the meat on all sides. Lift out of the pan and put the meat to one side. Add the onion and garlic to the fat remaining in the pan and stir well. Cook for about 10 minutes on a gentle heat.

Stir in the tomatoes, cumin and seasoning. Return the meat to the pan, bring to the boil and simmer for 5 minutes.

This can be put into the tagine and cooked for a couple of hours on a low heat.

KASHMIR LAMB
Lamb in a spiced piquant sauce.

675g lamb (neck fillet or shoulder of lamb)
2 tbsp sunflower oil
1 large onion, chopped
2 fat garlic cloves, crushed
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp flour
150ml chicken stock
salt and pepper

Put oil in the pan, brown the meat on both sides. Lift out into a small dish to set aside. Fry the onion and add the garlic. Stir in the spices and flour then add the stock, stirring all the time. Allow to thicken, season and pour over the meat. Cover with a lid and bring back to the boil.

Cook in tagine for another 1 hour and half until meat is tender.

Not too many ingredients in either, mainly storecupboard spices.

MrsTinks · 11 January 2009 at 7:33PM

Thanks ladies they sound delish and SO much simpler than the ones I found by googling! :eek:
I think I might try the cumin lamb - that sounds right up my street!!!
Although it's a close called thing! That one with prunes sounds great - might try that one but change the prunes for apricots... (had a bit of a prune incident recently - as I'm pregnant I get odd cravings... well mine was prunes! I ate nearly a WHOLE bag of them and boy did they give me a tummy upset LOL)

Pink. · 11 January 2009 at 8:29PM

Hi Mrs Tine,

There's an earlier thread with recipes for the tagine, including one for lamb cooked in the tagine so I've added your thread to it to keep the recipes together.

I'm afraid I've had to remove the post with Nigella's recipe for copyright reasons but you can find the link here

Pink

MrsTinks · 12 January 2009 at 7:43PM

Well the cumin lamb is in the tagine in the oven so I'll let you know how that works out! I altered it a little and added a little crushed coriander seed and a veg stock cube...

MrsTinks · 13 January 2009 at 2:04PM

Well the cumin lamb tagine with the changes I made was DELISHIOUS! It's been added as a regular menu item on DHs request!

Triker · 13 January 2009 at 4:21PM

I've got a tagine from morrocco, a friend brought it back for me. However never thought to use it in an oven but did try it on the gas burner and the bottom just went really really black and sooty and I abandoned cooking with it.

It's brown and glazed and made of clay, should I not bother again on the gas and just try the oven method?

MrsTine, I am soooooo with you re the raisins :T hope the pregnancy is going well. x

Samanthas_2 · 23 January 2009 at 8:38PM

saving_is_fun wrote: »

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.

>>>>>>>
Re:Quality Budget Durable Tagine?
Emile Henry is a reputable brand however a 32cm one costs nearly £70.00
plus £4.95 delivery.
I need one to go on a electric stove top cooker which is halogen do I need a special diffuser or something for my kitchen taple top when serving as these get very hot apparrently.
Prone to chipping/cracking

Is Emile Henry the only one you can take from the deep freezer and put directly on the cooker top?
Any other brands appreciated.

I see that Lakeland.co.uk have one for £16.00 which according to reviews falls apart on their website does not work on halogen cooker yet their Customer Service is excellent(sarcasm intended)

How does a tagine compare with an award winning Nu wave Oven fron https://www.Bestdirect.tv
?

Thanks,

Samantha

Samanthas_2 · 23 January 2009 at 9:13PM

thriftlady wrote: »

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 ?

>>>

http://www.cookwareessentials.co.uk/Emile-Henry-37-5532-EHR1098.html

£70.00 plus £4.95 delivery seems excessive
I have heard that professional chefs use tagines in their restaurants.

Is the high cost justified considering you can get a casserole dish or an award winning Nuwave Oven rated by American Airlines and American Culinary Association Nu wave oven in Black Colour mind you for only £49.95 from https://www.bestdirect.tv

Whats the down side the plastic domes have a tendency to crack after 6 months be sure to oven a spare dome for £9.95 kill two birds with the one stone

White Nuwave Ovens Cost More

Back to tagines any advice on them appreciated.

best value where to buy or if to bother at all?

Regards,

Samantha

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Does anyone else have a tagine??

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