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Terra Cotta, Made in Morocco

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Limited time

FREE BONUS

with each Tagine purchase over $50

(starting November 7 )

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 Saffron .5 gr.

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Non scratching,

30cms(12") Wood Spoon

RETAIL VALUE of $ 15.00
   
       
       
 
 
 

A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

Recently, European manufacturers have created tagines with heavy cast iron bottoms that can be fired on a stovetop at high heat. This permits browning meat and vegetables before cooking. While the similar Dutch oven and Sač (a cast iron pot with a tight cover) braises most efficiently in the oven, the tagine braises best on the stovetop.

 

 
 

 

 

 
 

Lamb Tagine
 
Serves 4

- 2 Tbsp. clarified butter or canola oil

- 1 1/2 lb lamb shoulder, trimmed of fell and excess fat, cut into 2 inch pieces

- 1 medium onion, diced (about 1 1/2 Cup)

- 2 Tbsp. peeled and finely chopped ginger

- 1/2 tsp. aleppo pepper

- 1 1/2 tsp. ground sumac

- 1 3-inch piece cinnamon bark

- 3 green cardamom pods

- 1 pinch of saffron

- 1 cup chicken stock or water

- 1 bay leaf, torn

- 10 whole pitted prunes

- 10 whole Turkish apricots

- 2 tsp. orange flower water

- 8 ounces baby spinach leaves, washed and stemmed

- 1/4 cup cilantro leaves, washed and picked over

- 2 tsp. kosher salt

- 1/4 tsp. freshly ground pepper

 

In a large non-reactive pot, Dutch oven or Tagine heat the clarified butter or oil
  1. over medium heat. Meanwhile, season the meat well with 1 teaspoon of salt and 1/4 teaspoon black pepper.
  2. When hot but not smoking add the meat to the pan, working in batches, so as not to overcrowd the pan. Sear the meat on both sides until well browned, about 1 1/2 minutes per side. Remove meat to a bowl and sear remaining lamb.
  3. When all of the lamb has been browned, pour off all but 1 tablespoon of fat and add the onions, ginger, aleppo, sumac, cinnamon, cardamom pods and 1/2 teaspoon of salt. Cook over medium heat, stirring occasionally until just soft, about 5 min.
  4. Add the chicken stock to the pot, scraping up the browned bits or fonds de braise. Add the lamb and it's juices with the torn bay leaf and saffron back to the pot along with 1 cup of water or enough to cover the lamb 3/4 way with liquid.
  5. Bring the liquid up to boil and immediately reduce it to a simmer, skimming the scum and fat from the surface. (If using a Dutch oven or pot, place a piece of parchment large enough to fit snuggly over the meat and up the sides of the pot to keep the condensation of the braising meat in contact with the braise.)
  6. Cover the pot or tagine with the lid and cook for about 1 1/2 hours, checking at 30 minute intervals that the braise is at a steady simmer and not boiling.
  7. After 1 1/2 hours add the prunes and apricots to the lamb and continue to simmer for another 30 minutes or until the meat is tender when pierced with a knife.
  8. Just prior to serving, fold the spinach into the lamb and let it stand, allowing it to wilt. Add the orange flower water and season with salt and pepper to taste. Remove cardamom pods, cinnamon stick and bay leaf before serving.

 

   

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COOKING TREASURES
Treasures for Life! (Prices in CAN$)
Shipped out from Champlain N.Y./ Gatineau ,Quebec
Serving, QC USA -
Canada
Ph: 1-347-779-9685
e-mail: Sales@CookingTreasures.com
 

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24 cms Heat Distributer Induction plate (9.5")
Stainless steel, Made in Spain

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BASE ONLY for 30 Tagine
Terra Cotta, Made in Morocco

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