Lamb Tagine with Potatoes & Chickpeas; staying home
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 … Continue reading →