Got a tagine for Christmas - what the heck do I cook in it?

[MummyDoIt]

It's a beautiful-looking item but I have no idea what to cook. Any suggestions gratefully received!

[volvocowgirl]

Lots of my friends have these but I can't help you as they all seem to be top of the fridge decorations...

But the BBC might be more informative than me... www.bbc.co.uk/food/tagine

[MummyDoIt]

Thanks for the link. I fear mine might end up as a top of the fridge decoration too as I already have a slow cooker that I love and use a lot, and I can't see what I could use a tagine for that I couldn't use a slow cooker for. I'll give it a go, though.

[monsterchild]

it looks like you could bake in it too! I might use it for fun souffles or quiches. Even some breads would do well in that.

[LadyMaryChristmas]

I've had one for a few years and used it once. Food doesn't take very long to cook in it as it acts like a steamer but without the water. If you want to use it on the hob you'll need a defuser though, they are metal discs with holes inside, Lakeland sell them. mine's now on top of the cupboard

[CogitoErgoSometimes]

I use my tagine on the hob for Moroccan dishes. The conical lid means the steam circulates and condenses better than a traditional casserole.. I think anyway. Can recommend a book called 'Modern Moroccan' by Ghillie Basan

Tagine of Lamb (serves 6)
1kg boneless shoulder lamb, trimmed and cubed
Oil
25g root ginger, peeled and chopped
Saffron threads
2 tsps ground cinnamon
1 onion, finely chopped
2 cloves garlic
350g pitted prunes (soaked if dried)
2 tbsps clear honey
salt and black pepper

• Put all the above, except the prunes & honey, in the tagine and add just enough water to cover. Put the lid on and simmer for about 2 hours, topping up the water occasionally if necessary
  
• Add the prunes and honey, stir in gently, then cook for a further 30 minutes
  

It's a really simple recipe that takes very little preparation and tastes lovely at the end. Serve with a crunchy, spicy salad and some warmed flat-breads like pitta.

[gastrognome]

I have a tagine that I use regularly.

Usually make a traditional Moroccan chicken, preserved lemon and green olive tagine, or a less traditional veggie tagine. Very delicious and good meals for when friends come over as everything is prepared in advance and then cooks away slowly in the background.

Happy to share either or both recipes if you are interested.

Have also used it to cook pheasant, lamb, etc. You get very moist, tender, melting meat in the tagine. Something to do with the shape, I believe.