In the tagine, you can cook any meat that you need to simmer for a long time to give it juiciness and softness. In tagine, the extinguishing time is shortened significantly. This is due to the fact that the tagine creates a unique microclimate, and the products are prepared in two ways: from below — by heating the base, and from above — almost as a couple.
Cut into slices of beef or veal. Just cut into strips of vegetables that You love. I took frozen vegetables. But in season vegetables will be tastier to use fresh. Next, put the meat and vegetables in the tagine, pour 150 grams of water, put a piece of oil or add any other oil to your taste, salt and pepper and close the lid.
Next, put in the oven Tazhin and turn it on 200 degrees. Cooking time 50 minutes. And I let the tagine cool down in the off oven. As a garnish I have couscous. which I cook in a separate bowl and serve together in a tagine.