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El Lahm el M'qali |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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A friend in Europe recently made a variation of this dish, using a recipe from a really great blog on Moroccan cooking:
http://www.mymoroccanfood.com/ The recipe can be found here: http://www.mymoroccanfood.com/home/lamb-tagine-with-quince?rq=lamb%20tagine%20with%20quince This variation adds quince, a fruit that I have heard about but have never encountered personally. My friend used lamb neck and - other than adding a bit of black pepper - followed the recipe fairly closely. There is an ongoing discussion in cooking circles about whether or not to sear/brown the meat in a tajine; traditionally, it not usually done or - if it is done - the browning is very light and possibly incidental to the whole cooking process. For this preparation, my friend had these words on the subject:
He cooked the dish in a stainless steel sauteuse, then served it in the bottom half of a tajine cooking vessel. I must say, the results were absolutely beautiful. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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As time passes and we learn more, it becomes easier to spot areas there improvements can be made. In the original recipe from the opening post of this thread, the ingredients and general concepts are good, but the execution by Time/Life's test kitchen seem to need some modification, both to keep the recipe traditional, and for improving the quality and flavour of the end product. Here are some suggestions to take a great dish and make it even better, from a friend in Europe who has quite a bit of experience with Moroccan cuisine:
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Other than the Knorr cube, everything your friend says is right on the button, Ron.
As to the cube: While I'm not familiar with that particular version, in my experience all such items contain far to much salt. So I try and avoid them. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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This would be wonderful with chicken, breasts on or off bone .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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