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Tajine tfaiya – tagine with almonds and eggs
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Rich
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%20lazy,%20one-pot,%20slow-cooking.%3C/p%3E%3Cp%3EThe%20key%20thing%20that%20stands%20out%20about%20this%20method%20is%20the%20literal%20simplicity%20of%20it.%3C/p%3E%3Cp%3EWhen%20I%20wrote%20a%20few%20lines%20ago%20about%20%E2%80%98chucking%20a%20few%20ingredients%20into%20a%20big%20pan%E2%80%99,%20that%E2%80%99s%20exactly%20what%20happens.%20The%20whole%20lot%20goes%20in%20right%20at%20the%20start,%20to%20be%20gently%20fried%20for%20a%20while,%20covered%20with%20water%20and%20allowed%20to%20slow%20cook%20for%20a%20couple%20of%20hours.%3C/p%3E%3Cp%3EIt%20really%20could%20not%20be%20any%20simpler.%3C/p%3E%3Cp%3EThe%20result%20is%20excellent%20%E2%80%93%20a%20mild%20tagine%20of%20lamb%20that%20disintegrates%20at%20the%20slightest%20touch,%20wrapped%20in%20a%20rich,%20brightly%20coloured%20sauce%20and%20set-off%20by%20the%20crunch%20of%20almonds.%3C/p%3E%3Cp%3ENext,%20to%20flavour%20the%20meat.%20There%E2%80%99s%20nothing%20fancy%20here,%20just%20a%20teaspoon%20and%20a%20half%20of%20salt,%20half%20a%20teaspoon%20of%20black%20pepper,%20two%20finely%20chopped%20onions,%2050g%20of%20ghee%20or%20butter,%20a%20generous%20teaspoon%20of%20turmeric,%20half%20a%20teaspoon%20of%20crushed%20coriander%20seeds%20and%20110g%20of%20almonds.%3C/p%3E%3Cp%3EIf%20you%20have%20it,%20half%20a%20teaspoon%20of%20saffron,%20steeped%20in%20a%20few%20tablespoons%20of%20water%20will%20make%20the%20colours%20sing.%3C/p%3E%3Cp%3EStir%20and%20fry%20the%20meat%20and%20spices%20over%20a%20medium%20heat%20for%20ten%20minutes%20or%20so,%20and%20then%20cover%20the%20meat%20with%20water,%20and%20cover%20the%20pan%20with%20a%20lid.%3C/p%3E%3Cp%3EAfter%20an%20hour,%20perhaps%20longer,%20maybe%20even%20two%20if%20you%20decide%20to%20use%20mutton%20or%20goat%20(which%20would%20be%20a%20very%20fine%20idea%20indeed),%20the%20tagine%20should%20be%20just%20about%20ready.%20Remove%20the%20lid,%20turn%20up%20the%20heat%20and%20allow%20the%20sauce%20to%20reduce%20and%20thicken%20until%20it%20meets%20your%20approval.%3C/p%3E%3Cp%3EGarnish%20with%20parsley%20or%20coriander,%20and%20some%20eggs,%20soft-boiled%20and%20halved.%3C/p%3E%3Cp%3EThe%20pan%20is%20the%20key%20to%20this%20dish%20%E2%80%93%20this%20is%20a%20fairly%20shallow%20cast%20iron%20one%20from%20Denby%20that%E2%80%99s%20perfect%20for%20this%20type%20of%20slow%20cooking.%20It%E2%80%99s%20got%20the%20heft%20and%20feel%20of%20something%20that%E2%80%99s%20easily%20going%20to%20outlast%20me%20in%20terms%20of%20%E2%80%98practical%20usefulness%E2%80%99.%3C/p%3E%3Cp%3EThis%20recipe%20comes%20from%20the%20superb%20North%20African%20Cookery%20%20by%20Arto%20Der%20Haroutunian,%20which%20is%20a%20treasure%20trove%20of%20tagines%20and%20other%20dishes%20from%20across%20the%20southern%20Mediterranean.%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}