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Place all the ingredients in a heavy casserole with a lid, put in a hot oven, when the tagine starts bubbling turn down to low and leave for 6 hours or until the meat is falling apart.
The meat, which is much less tender, is ideal for the long slow cooking of a tagine .
We liked lamb tagine with apricots and the beef tagine with prunes.
A tagine of chicken with olives, preserved lemons and potato was impressive, and the grills here are first rate: kofta lamb, chunks of lamb and so on.
For something completely different at £3.95 there was the lamb tagine - tender pieces of meat cooked in olive oil and spices with red onion, apricot and almonds.
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