tagine cooking also price of tajines

[fayruzf]

an answer.....................the cost of buying a tagine also cooking with one all types pros cons im here for any advice or info.......................i have been called the best tagine cook people have ever met the way to do it is easy once mastered.......................they cost 3odhrs in morocco yet in the uk exorbitant demands are made...............why!!! racism snobbisms cookery blaggers all push up the price also they can be purchased from me!!! the costs are high only because f the weight of the pottery base and top.....

[CheekyChops]

Eh? So are you asking for advice or trying to flog your tagines?

If you are the best tagine cook people have ever met then you shouldn't need advice or info on the cooking with one or the pros and cons.

I would report you for advertising but I don;t see how anyone would be able to buy one from you even if they wanted to...

[angiebaby57]

I make amazing Lamb Tagine and do not even possess a proper tagine! I use a huge, deep casserole dish and cook the dish for 4 hours in the oven. Its a dish that family and friends request time and again and if anyone wants my version of the recipe, just ask!

[coccinelle]

angiebaby, I'd love your recipe please.

[angiebaby57]

30ml corn oil
3 cinnamon sticks, broken in half
15ml turmeric
30ml ground cumin
Large pinch saffron
2-4 chopped medium or hot chili peppers (depending on ur preferences!)
Lamb neck fillet, cut into 2cm pieces (enough to feed 6-8 people)
3 small onion, finely sliced
3 garlic clove, crushed
2 x 230g can chopped tomatoes
50ml clear honey
150-200ml lamb stock
30ml ground coriander
15 dried apricots
60g fresh coriander, chopped
60g blanched almonds
30ml dried parsley
30ml dried mint

combine 15ml corn oil, spices, chillies, herbs and lamb and marinate overnight.

heat remaining oil in the tagine or frying pan over a moderate heat and cook onion until softened.

add the meat and garlic and cook for 2-3 mins.

add the tomatoes, honey and some stock then cover and cook for 3 - 4 hours, adding some more stock when necessary. I start off on no 5 and turn down to 3 after 30 mins.

add the apricots for the last 5 mins of cooking.

remove from heat, scatter over the coriander and slivered almonds.

serve with rice, cous-cous and naan bread.

Some recipes use prunes and other stuff but after many experiments and feedback from family and friends this is the best! I serve with a huge green salad and plain boiled rice and it is a fabulous meal. It is not too spicy but very warm and tasty. If you have people who are not keen on spicy foods add single cream to theres when u serve it and it will take the heat out of it. Good luck and let me know how u get on.....xx

[angiebaby57]

coccinelle.....just for you! Posted above! xx Try to make sure you have all the ingredients as it really is a lovely recipe. x

[woozer]

angiebaby this sounds fab - have you tried doing it in a slowcooker - I am going to have a go and just wondered f the quantities of liquid would need adjusting

[coccinelle]

thank you so much angie. i'm looking forward to making it

[angiebaby57]

No, never done it in the slo-cooker but I expect you would use much less liquid...not sure how much...xx

[joannie10]

great recipe angie - I am just back from marrakech and had wonderful meals cooked in the tagine including a lamb one that seems very similar to yours. rather than almonds though there were walnuts scattered across the top - it was lovely. Just a suggestion for you to try. I hope to try your recipe though.

[woozer]

WOw - did it in the slow cooker reduced liquid by one third - absoluely gorgeous - and so easy - thanks angiebaby - any more like that ?