Russian Tagine Recipe
This miracle is gathering dust, a gift to colleagues for an anniversary, for a long time. Then it came to Moroccan spices and pickled lemons. Attempts to surprise with oriental tagine in tagine were unsuccessful: well, we are not fans of North African cuisine. But once they tried only vegetables and meat, and it’s hard to tell from the meat which part is cow and which kind. You know, stuck. The taste is expected, cook in the same way as in a slow cooker. Now this hat often takes pride of place on the festive table and pleases with minimal fuss and expenses. And exotic serving.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Marinate the meat for at least 8 hours. As I used to and love. Heat the tagine, a little butter on the bottom of the pan, fry large pieces of meat (~ 300-400 g) until golden brown.
  2. I washed the mold with marinade and this broth (about 0.5 cups) poured into the tagine and put it on the quietest fire for 2 hours under the lid. The guru is instructed not to open the tagine during cooking until the following ingredients are stacked. I confess, once or twice I peek and turn the meat over. In Russian! If you cook only meat, it’s ready! If you plan with vegetables, spread on meat or vegetables (there are a lot of them / depends on how many there are) and simmer for another 30-40 minutes. At this time, you can add or not add Imeretian saffron or whatever you have prepared for the flavor. Garlic? You can use garlic. The African miracle retains heat for a long time after the stove is turned off. And the fragrance has been spreading throughout the apartment for a long time.
  3. Emotions are off the scale: why show off? Agree with everyone in advance, and the same can be done in the pottery of all peoples, from the duckling to the pot. If you do not have this, I do not dare to advise: they are interchangeable and take up a lot of space. But still… Dulevo releases, well, and so we meet at the potters. Just to have a tiny steam hole in the lid! I was not there, so the jeweler drilled with a diamond drill for 40 minutes with trembling hands. And if you have tasteless meat, put it in a pot with Moroccan sauce to please the most discerning guests: after 2-3 hours, you can eat the shins, and the vegetables are wonderful! And not necessarily in tagine.
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