Morocco Tagine @ Tajine

Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.

Kaedah Masakan :

1. Masak dengan perlahan dengan suhu yang rendah.

2. Sentiasa ditutup bekas tajine itu sepanjang proses memasak , supaya daging cepat empuk dan lembut..

3. Bahan-bahannya mestilah terdiri daripada unsur yang boleh mengeluarkan cecair dengan sendirinya..contohnya adalah seperti daging , ikan ataupun sayur-sayuran

 Ini periuk Tajine yang diperbuat dari tanah liat...

Tajine Sayuran

Tajine Daging dan Couscous

Tajine Kambing

Moroccan tajines often combine lamb or chicken with a medley of ingredients or seasonings: olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, with fresh or preserved lemons, with or without honey, with or without a complexity of spices. Traditional spices that are used to flavour tajines include ground cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper, as well as the famous spice blend Ras el hanout. Some famous tajine dishes are mqualli or mshermel (both are pairings of chicken, olives and citrus fruits, though preparation methods differ), kefta (meatballs in an egg and tomato sauce), and mrouzia (lamb, raisins and almonds).

* Pada saya kita boleh olah bahan-bahan yang digunakan menjadi tajine ala-ala melayu gitu..tetapi kalau nak try yang rasa yang original boleh try resepi dibawah dan yang penting ada periuk tajine ( seelok-eloknya )..tapi kalau takda preasure cooker pun boleh cik bedah...

Lamb Tagine with Baby Peas

1.3 kg (2 ½ lbs) lamb shoulder or leg, cut into 3cm (1 ½”) chunks
570 g (1 ¼ lb) shelled peas
1 medium onion, grated
3 cloves of garlic, peeled and crashed
2 preserved lemons, rinsed and cut into quarters
1 teaspoon powdered ginger
¼ teaspoon turmeric
pinch of pulverised saffron
2 tablespoons freshly chopped green coriander
4 tablespoons vegetable oil
salt and freshly-ground black pepper to taste 

Way To Cook :

1. Place the lamb chunks, onion, garlic, spices, herbs and oil in a 5-quart deep casserole.

2. Cover with 225 ml (sup>1/₃pint) water and bring to the boil over high heat. 

3. Immediately reduce the heat, cover and simmer over moderate heat until the meat is tender and the sauce has reduced to a thick gravy, about 1 ½ hours. Turn the meat often and add water whenever necessary.

4. When the lamb is tender, place the chopped coriander, shelled peas and preserved lemons on top. Cover and cook gently for a further 10 minutes, until the peas are tender and ready.

Serve at once.

Kredit to Mr Google...