I think this will be my last tagine at least for this week.
I think I am all tagined out. Instead of
following a recipe for this last tagine, I decided to go off on my own and just
throw together what I think would taste good. And as luck would have it, I
think it’s the best tagine I have made so far.
I think I am all tagined out. Instead of
following a recipe for this last tagine, I decided to go off on my own and just
throw together what I think would taste good. And as luck would have it, I
think it’s the best tagine I have made so far.
Here’s what I did:
From the Korean market, I bought some short ribs and browned
them in the bottom of the tagine. Then I added onions, garlic, ginger, bay
leaves, some cinnamon sticks and since I couldn’t find preserved lemons at the Korean
market, pickled plums. These I have to admit were quite interesting. I thought
they would be tart and sweet, but were in fact, very salty. Great! Those will be a perfect replacement for the olives which I didn’t
have either.
them in the bottom of the tagine. Then I added onions, garlic, ginger, bay
leaves, some cinnamon sticks and since I couldn’t find preserved lemons at the Korean
market, pickled plums. These I have to admit were quite interesting. I thought
they would be tart and sweet, but were in fact, very salty. Great! Those will be a perfect replacement for the olives which I didn’t
have either.
I added some cilantro and just a little bit of water. I have
to admit that I still don’t have the amount of water to add correct just yet.
My tagines always seem to come out just a little bit too watery. Or maybe that’s
the way they are supposed to be?
to admit that I still don’t have the amount of water to add correct just yet.
My tagines always seem to come out just a little bit too watery. Or maybe that’s
the way they are supposed to be?
Anyway, after 1 hour and a house full of great aromas, here’s
the end result.
the end result.
I stole the idea of adding hard boiled eggs from the lamb tagine recipe I recently read.
I served it with a simple salad of lettuce, carrots and
artichoke hearts and we drank a nice Italian red wine. That’s the closest I
could get to Morocco from my wine cellar.
artichoke hearts and we drank a nice Italian red wine. That’s the closest I
could get to Morocco from my wine cellar.
