My loyalties switched, temporarily, from my tagine to my slow cooker.
I’m trying to correct that.
The cooking principles are actually somewhat similar. The slow cooker uses slow heat and a lid that is supposed to stay on to keep the moisture inside, which, in turn, keeps the food moist.
The conical shape of the top of a tagine collects the moisture at the top. It then runs down the sides, back into the base. It creates a warm steamy environment.
The tagine is hotter, cooking the foods faster. I’ve never tried cooking a ‘tough’ cut of meat, nor would I…. that’s why I have my slow cooker. I need to use my tagine more often for the tender cuts.
Well, I need to do that at least until mon mari gets the barbecue out.
If you don’t have potatoes in your pantry this would be wonderful on couscous – or rice.
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Lamb Tagine with Potatoes & Chickpeas
A tagine is both the cooking pot, with a conical lid, and the finished dish. Make it is spicy as you like.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 servings 1x
- Category: Lamb
- 14oz (400gr) lamb, shoulder or leg, cut into large pieces
- 2 medium potatoes, (10oz, 300gr), cut into quarters
- 1 red onion, thickly sliced
- 2 cloves garlic, minced
- 1 1/2 cups chickpeas (15oz (400gr), rinsed
- 1/3 cup green olives, cut in half
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp ginger
- 1/2 cup chicken stock
- pinch of saffron threads, crushed
- 2 tbs parsley
- 1 tbs olive oil
- Heat oil in tagine.
- Add lamb and brown well. Remove to a plate.
- Add onion, garlic, spices, and sauté until onion is tender and starting to brown.
- Return lamb to tagine, add stock, reduce heat and braise for 30 minutes.
- Stir in saffron.
- Tuck potatoes in, cover and braise 20 minutes longer.
- Add chickpeas, olives, parsley and braise 10 minutes longer.
- Uncover, admire for a few moments, inhale the aroma, serve.
The saffron adds a mild, but distinctive flavor but it’s expensive. There really isn’t a substitute. If you don’t have it add a bit more paprika, or even a bit of turmeric.
Keywords: tagine, lamb, chickpeas
We’ve been under lockdown for over 3 days now. It’s officially supposed to last for 2 weeks but I’m sure it will be extended.
The schools were closed last Friday, so I did 3 weeks worth of shopping and we decided to self-isolate starting after we got home.
We rarely go anywhere this time of year on the weekends, and our village dinner had already been canceled, so it was a pretty easy decision.
After a week of being home I’m rather surprised that I haven’t gotten more done !
I usually have lists and am busy all day, every day and wishing for more time. Very few of the projects I thought would be done by now, are.
I had 2 sweaters that I had knitted over the winter that needed to be seamed. One is done.
I have the pots and dirt to plant my tomato seeds – not done.
I was going to start spring cleaning – not even thought about.
And so on….
I remember being told, when I first started working, that if you wanted a project done quickly give it to a busy person.
If someone doesn’t have deadlines / too much to do they will simply slow their pace to fill the time.
I guess I need to give me some deadlines. And get off social media.
But a week being sort of lazy isn’t totally bad either….
I have learned that staying home because you want to is easier than staying home because you have to.