COLOURED TAGINES
Through the Moroccan and Algerian influence on modern French cuisine couscous and tagines are as common in most places as a curry would be in Britain. The word tagine describes both the distinctive cooking pot, as well as the exotically spiced dish prepared in it. All the ingredients are placed in the deep earthenware dish, and gently stewed, with the conically shaped lid placed on it. This allows steam to rise to the top and fall back in droplets, continually moistening the contents. This is best done on the hob, with a heat diffuser, rather than in the oven. Why not try the following? Lamb and quince tagine: 750g diced lamb 50g butter 2 large onions grated 2 large quinces 1pt. water 1 cinnamon stick Half tsp. ground ginger half tsp. ground cinnamon 1tbsp. clear honey salt to taste Cook meat, onion and spices without browning in the tagine dish, add water, cover and simmer for 45 minutes. Add peeled, cored and quartered quinces with the honey. Continue to cook until tender.
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