Tajine

Thought I’d share the gift given to me from my daughter, in which I promptly made a Moroccan Lamb stew. Full of spices, with some apricots, almonds, currants, and dates and the previously dry rubbed marinated meat then braised for nearly 3 hours in a low oven till ultimately tender.

It’s the combination of these aromatics, these spices that are so satisfying and rich that seem to leave our cuisine on this continent somewhat limp and lackluster. This stew -if I may proclaim-was so luscious! Served over couscous, quinoa, or rice was a complete and satisfying foil against the cold winter snap we were having at the time.

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For those who may never have heard of a Tajine or Tagine it is essentially an earthenware Slow Cooker or Dutch Oven originating from North Africa. The shape is what sets it apart. The bottom is somewhat more shallow in comparison to the  conventional cookers listed and the lid or top is conical. This allows the flavorful condensation to accumulate up and drizzle back down into the food.

 

 

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And is traditionally cooked over a coal brazier. That must smell amazing on the street!

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