Tagine pronounced tah jeen recipe
Tagine (pronounced Tah-jeen) recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Meat: your choice (or mix) of chicken, lamb, or beef, cut into chunks
- Medium onion, chopped
- Medium onion, quartered
- Olive oil
- 1 cup water
- Salt and pepper
- Green olives (pitted)
- Green peppers, cut into wedges
- Variety of cut vegetables that take a long time to cook (e.g. carrots, potatoes, beans, and/or turnips)
- Zucchini (optional)
Properly done, a tagine requires its specialized pot, a deep clay dish with a cone-like chimney. I have managed it in a large covered earthenware pot, but it requires letting the vapors escape a little – the stewing is not as intense as typical American crockpot stews.
Heat a thin layer of olive oil in the pot or dish. Brown the meat and chopped onion. Add a cup of water, salt and pepper to taste, and vegetables. Cook on very low heat 20 to 25 minutes. Add raisins, olives, peppers, onion quarters, and zucchini and cook until vegetables are tender.
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