the shah
OG Yamamoto
- Joined
- Jun 2, 2008
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STYLE. COMMUNITY. GREAT CLOTHING.
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i don't really follow book recipes because most aren't vibrant enough for my palate
i'm thinking of getting a tagine and slow-cooking some lamb in it, even chicken. i wonder if anyone has done that who could share the experience or advice ?
I'm the same way. I tend to read 3-4 recipes for something I want to eat, then pick out the key flavors / general cooking time and adapt it to my palate. Kwilky will tell you... that tends to mean spicy.
Cooking in an actual tagine (i.e. clay/ceramic one) seems like more work than necessary. Just use a dutch oven unless you want the tagine for presentation reasons.
You marinade the pieces of lamb shoulder for a few hours at room temp with a little powdered ginger and cinnamon and a pinch of saffron and a few spoons full of olive oil. Then, after a few hours, brown the lamb in a little more oil, add a bit of diced onion and chicken stock, or water if you don't have it, about half way up the lamb. Cover and cook in the oven at 350 for 1.5 hours, add a few prunes, or other dried fruit, and cook 15 minutes more. When done, toast some almonds and sesame seeds and sprinkle them over the lamb with a bit of preserved lemon peel. I don't know if it is traditional at all, but it is delicious.
This was my lunch for today. I am starting to appreciate and enjoy salads that only have one type of lettuce, as opposed to a blend. The fresh blue cheese I used was a pain to crumble, however; very sticky. I was never a big fan of blue cheese, but this Saint Agur is just delicious.