NTD

[335clone]

New Tagine Day. Looks similar to this.

First time we have tried traditional Moroccan cookery. It's basically a clay slow cooker. You can't go over 325F. The steam collects in the top then drips back down to keep the food moist and delicious. We are starting out with a lamb dish along with rice. First, it has to be soaked in water for 2 hours, then seasoned in the oven at 300F for 2 hours.

Hopefully we'll end up with something that tastes great and looks like this

 

[Phil513]

That sounds awesome. Can't wait to hear the results!

 

[Mark Wein]

Whats in the pic looks incredible to me.

 

[tiger roach]

Seen those, seems like a fun way to cook.

 

[bsman]

I'm sure it will work great. We have been using a romertopf unglazed clay cooker that uses a similar principle -- soak it in water, put it in a cold oven and set the temp -- since we got one for our wedding (in 1979). It's excellent for incredibly tender chicken and pot-roast, but haven't tried lamb (wife hates it!)

 

[335clone]

lamb/carrots/onion/tomato in Tagine, in oven now. will serve over rice.

Smells wonderful.

 

[335clone]

OK, that was amazing. The lamb was incredibly tender, more so than just the 2 days of marinating in red wine, pomegranate and rosemary would normally make it. It literally melted in my mouth. The wife kept the curry and spices to a minimum, but it was so damn good. We'll be using this baby quite a bit.

Oh, pics.

Out of oven

viola!

munch0

 

[Phil513]

That is downright awesome.

 

[wok]

lamb/carrots/onion/tomato in Tagine, in oven now. will serve over couscous.

Smells wonderful.

fixed it for you

 

[335clone]

Yeah, we like couscous too, but it was great over rice as well. The kids aren't as keen on couscous as we are.

 

[Jbird]

Wow, that looks great!

I'm going to have to look into getting one of those