Sig's Shallot,Date and Lamb/Tofu Tagine
Tagine is great as easily adapted for vegetarians or other meats and/or make a pie with pastry out of it.
I served this with rice , traditionally it is eaten with couscous . O:-) :-)
Sig's Shallot,Date and Lamb/Tofu Tagine
Tagine is great as easily adapted for vegetarians or other meats and/or make a pie with pastry out of it.
I served this with rice , traditionally it is eaten with couscous . O:-) :-)
Cooking Instructions
- 1
Put the lamb or cubed tofu into a large bowl.
- 2
Mix the ground coriander(cilantro),ground ginger,the saffron and 1 tablespoon of the oil,stir into meat or tofu until coated evenly,cover and refrigerate over night
- 3
Following day,about one hour before cooking bring a saucepan of water to boil.Add the shallots cook for just 2 minutes,run under cold water,Peel but leaving the root ends intact to keep shallot in one piece.
- 4
Heat rest of oil brown the tofu or lamb in batches from all sides in casserole,remove set aside.
- 5
Put the garlic into same tagine or casserole stir for about 1 minute then add all the rest of ingredients except dates,honey,salt and pepper.Stir together heat to simmer.Now cover the casserole and cook for 1 and 1/2 hours add about 180C in preheated oven,check and stir every so often.
- 6
When cooked add the dates, honey,salt and pepper.The remaining liquid should be thick, cook for another 15 minutes (uncovered if to runny)
- 7
You can use crock pot (slow cooker) or any claypot you have,as a good tagine pot can be very expensive.
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