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By (user no longer on site) OP
over a year ago
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I said i had ordered a tagine from morocco ???
I still have not received the bloody thing.. 
Sent them such a stinking email and guess what...
Its now supposed to be ready for dispatching.
Bloody hope so to. |
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By *aucy3Couple
over a year ago
glasgow |
"I said i had ordered a tagine from morocco ???
I still have not received the bloody thing..
Sent them such a stinking email and guess what...
Its now supposed to be ready for dispatching.
Bloody hope so to. "
right im biting whats a tagine. |
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By (user no longer on site)
over a year ago
|
"I said i had ordered a tagine from morocco ???
I still have not received the bloody thing..
Sent them such a stinking email and guess what...
Its now supposed to be ready for dispatching.
Bloody hope so to. right im biting whats a tagine."
a small orange i think,haha |
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"I said i had ordered a tagine from morocco ???
I still have not received the bloody thing..
Sent them such a stinking email and guess what...
Its now supposed to be ready for dispatching.
Bloody hope so to. right im biting whats a tagine."
Tagines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tagine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.
Most tagines involve slow simmering of less-expensive meats. For example, the ideal cuts of lamb are the neck, shoulder or shank cooked until it is falling off the bone. Very few Moroccan tagines require initial browning; if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist. In order to accomplish this, the cooking liquid must contain some fat, which may be skimmed off later
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And yerrrrrr its bieng hand made 