This unique-looking pot is called a Tagine. It is a traditional North African way of cooking. The large cone-shaped lid is designed to encourage the return of all condensation back to the bottom part of the dish, thus keeping the dish moist and juicy.
I have made a lamb Tagine here.
You will need to check whether your Tagine pot is stove and oven safe, otherwise you may have to do the first step of this recipe in a different pot.
This recipe makes enough for four servings. I have used 800g of lamb knuckles.
To begin, heat a splash of olive oil in the base of your Tagine and brown the lamb on both sides on a medium heat. Then, remove the lamb and set it aside for later.
Add another splash of olive oil to the pot, and fry one large chopped brown onion until it is browned and translucent. When it is cooked, add a teaspoon of crushed garlic, a generous pinch of salt, 2 teaspoons of ground cinnamon powder and 2 tablespoons of Moroccan Spice Rub.
Then, return the lamb to the pot and add a tin of whole peeled tomatoes (400g), 50ml of red wine and 250ml of lamb stock. Then add a small handful of dried fruit. I have used pitted prunes here, but apricots work beautifully too. You can see a snippet of my herb garden in the back of the photo!
Remove the base of the Tagine from the stove, and place the lid on top. You will see the little "dish" on the top of the Tagine lid - fill that with water before you place it in the oven. It helps with the condensation effect.
Cook the Tagine (with the lid on) in the oven for 2 hours at a temperature of 160'C, or until the lamb is tender. If the sauce gets a little thick, add some more stock.
Garnish with a few toasted almonds and some fresh coriander leaves.
I like to serve my Tagine with some mashed sweet potato to which I have added a squeeze or fresh orange juice and a little cinnamon powder.
If you are not sensitive to gluten or wheat, this dish is traditionally served with cous cous. To make a Moroccan Cous Cous: sauté 1/4 cup of raisins, a teaspoon of cinnamon powder with a cup of orange juice. Add this hot mixture to a cup of cous cous and allow it to sit, covered, for five minutes. Mix well.
It also goes beautifully with quinoa.
