Sunday, January 20, 2013
We took a family trip to Morocco and my son lugged this large unglazed clay tagine home in his backpack. I had to give him credit for persuading us to buy it and then volunteering to hand carry it when I told him that there was no space in our luggage for such a thing. Now we can recreate a bit of Marrakesh in our kitchen whenever the desire strikes.
Our favorite Moroccan tagine was made with lamb and prunes, but we ended up making this recipe with beef, since it was far more economical. We used rib meat that was nicely marbled with fat and it was delicious! You could make this in a large heavy pan like a dutch oven, if you don't have a tagine. Click on the link to the original recipe, which has alternate directions for conventional pots.