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Tagine Month… Fish Tagine with Creamy Onion Charmoula

May 10, 2012 By Valerie

Check out the new Clay Coyote Flameware in our Made at the Coyote Shop

Happy International Tagine Month!

Yesterday was a day of firsts for me. My first fish tagine, my first time making a charmoula, and my first unsuccessful recipe from the Food of Morocco. I have come away from this learning a thing or two, and I wanted to share.

 

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Filed Under: Recipes Tagged With: ceramic skillet, chamoula, clay, clay coyote, clay pot, Cooking In Clay, cooking with clay, cookware, fish tagine, flameware, foodie pots, Hutchinson, hutchinson mn, local food, Mediterranean, Mediterranean Diet, Minnesota, moroccan cooking, moroccan recipe, paula wolfert, pottery, stovetop, tagine contest, tagine recipe

Tagine aux Pruneaux

May 2, 2011 By Valerie

This is one of the 3 finalists for our Tagine Recipe Contest. Our judges described this dish as a unique combination of distinct flavors and textures.

Tagine aux Pruneaux

4 pounds lamb shoulder de-boned
1 pound prunes
1/2 pounds whole almonds
1 1/4 cups green olives cured in olive oil
1 1/4 cups large raisins (go to the food co-op)
4-5 Tablespoons olive oil
8 eggs
1 16 oz. can diced tomato or 3 fresh tomatoes in season
2 large white onions
2 cinnamon sticks
Moroccan spices: 1 tsp white pepper, 1 T ginger, 1/2 tsp. nutmeg, 3 whole cloves, 2 T cumin
1 T orange flower water (optional)

The lamb should be cut into large chunks of about 2″ square. In your tagine, sear the pieces of meat in a little oil. Remove and saute the onions lightly until translucent, then add meat, enough water to cover, the tomatoes, the spices, and a little salt to taste. Let this come to a boil, then simmer covered for about 1 1/2- 2 hours, or until the meat is tender. Check the seasoning. If it tastes bland, as spices as needed. Be careful not to add too much pepper.

Take a ladle or 2 of the meat juice and add it to the prunes in a sauce pan. Add a ladle to the raisins and olives mixed together in a different saucepan. Cook these each gently for about 15 minutes. While they are cooking, boil the eggs and toast the almonds in a frying pan.

Now it is time to build the dish, and particular architecture is demanded. Place the meat mixture in the bottom of the tagine, top with prunes, then the olive raisin mixture, and finally arrange the halved boiled eggs and sprinkle with almonds. Add some juice and gently boil in the tagine for about 15 minutes, so that all the elements have been cooked through but not cooked so long as to lose their individual flavors. 8 servings

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Filed Under: Foodie News, Recipes, The Gallery Tagged With: clay, clay coyote, clay pot, cooking, Cooking In Clay, cooking with clay, cookware, couscous, eggs, flameware, foodie pots, green olives, lamb recipe, local food, made in minnesota, Mediterranean Diet, moroccan cooking, moroccan recipe, prunes, tagine, tagine aux pruneaux, tagine contest, tagine recipe, tagine stovetop

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Mail PO BOX 363, Hutchinson, MN 55350

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