Seems to be a pattern: the world is conspiring to eradicate meat from our diets. Now, another big shake-up: an Islamic tradition is being reimagined as part of the new savoury sweet tagine trend. Lazy choucroute for summer? The look of the dish is closer to meat tagine than any haute-cuisine chicken tagine. Traditionally it takes hours to cook and quite a lot of fat, and though this is just a slight improvement on the norm, it really is a fine, foolproof way to prepare a family meal in 30 minutes. Serve with grilled bread and your favourite vinaigrette.
How do you cook meat in a tagine?
First, it is important to realize that the size of the tagine and the depth of the bottom of the pot can be adjusted. By weighing the meat you want to cook, you can fine tune the time, thickness and cook time of the meat.
Ingredients you need cook meat tagine.
- 1 kilo of lamb thigh
- 500 g dried plums
- 100g of peeled and fried almonds
- Onion cut into cubes
- two cloves of garlic
- spoonful of ground cinnamon
- A tablespoon of lemon blossom water
- tablespoon honey
- olive oil
- Salt - black pepper - ground ginger - strands of saffron
- Few toasted sesame for garnish
What vegetables go in a lamb tagine?
when it comes to What vegetables go in a lamb tagine can go with three or four vegetables
or more .
How to prepare a meat tagine?
1-
Wash the meat and cut it into medium pieces and put it in a saucepan, add the oil, onion, garlic, salt, black pepper, ginger and cinnamon, mix everything well and leave it over the fire to brown well, then add the amount of water and cover the pot and leave it over the fire for an hour until the meat is cooked and reduces its broth and becomes somewhat thick
2-
To prepare the plum
Soak the plums in cold water for about a quarter of an hour to swell
Then put it in a pot over a low heat with a little water, two tablespoons of sugar or honey, blossom water, half a tablespoon of cinnamon and a little butter until the sauce is concentrated.
