The tagine, with its balance of sweet and savoury flavours, is an impressive culinary gift from Morocco. The joining of sweet flavours such as quince, rosewater and honey with savoury ingredients including herbs, onion, garlic and meat – most often lamb and chicken, though beef, duck and rabbit are more modern and Western friends – creates memorable stews that you’ll fall in love with. The tagine normally has a thin sauce, soaked up with steamed baby couscous beads – the traditional starch of the region. Grilled well-buttered flat breads and roasted pumpkin make excellent accompaniments to this tagine, which can be made with almost any cut of lamb, though shanks and shoulder, with their marbled fat, are the best.
View the full recipe here: http://po.st/LambTagineRecipe
This recipe is from Allyson Gorton’s new cookbook, SLOW COOKED: http://po.st/SlowCooked