Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends a glazed ...

Like when they pour sweet mint tea high and hot from a silver pot, tea as cloudy and strong as smoke from a hookah loaded with honey-mint tobacco. Or when with a flourish of ceremony they lift away ...

Doesn't tagine sound so much nicer than casserole? And this recipe tastes better than a casserole too! Melt the butter in a frying pan, add the sliced quinces and sauté until they are well coloured on ...

Trim the fat from the meat. Melt half the butter with the oil over medium heat in a large, heavy, lidded casserole. Add the cinnamon stick, half the ground cinnamon, the saffron, ginger, onions, and ...

½ cup hot water, plus warm water for rehydrating raisins 3 large red onions, 1 grated, and 2 thinly sliced, divided 2 teaspoons Moroccan spice mixture (see below) ¼ teaspoon cayenne Pinch saffron ...

1. Trim any excess fat from the lamb. Cut the chops into 1½-inch chunks with bones. 2. Soak the raisins in warm water for 15 minutes to rehydrate. 3. Meanwhile, place the lamb, grated onion, Moroccan ...

Wolfert recommends a glazed earthenware or Flameware tagine, or a 10- or 11-inch Spanish cazuela with a cover. She also recommends using a heat diffuser for slow, steady cooking (especially if using ...