I finally did it! I broke down and bought a Moroccan Tagine. If you've never seen one, it's a conical shaped piece of cookware with a bottom and a lid.The beauty of this is that you can layer the ingredients, pour the liquid in ( approximately 1 cup of broth with all of the spices and 1 tablespoon of butter and two tablespoons of oil) and bake it slowly at 325 degrees for about two hours. The result is incredibly tender meat and vegetables dressed with the most sumptuous and concentrated sauce that I've ever tasted.
Essentially the Tagine is self basting, so as everything cooks, the rich aromatic steam rises and flows back down into the casserole.
What you see here is my first attempt at creating a meal with the Tagine. Onions, sweet potatoes, Medjool dates, cilantro , garlic , pistachios and mango Tandoori chicken sausage. The whole thing is cooked with a mixture of blood orange juice, broth, lots of Moroccan spices , butter and olive oil . I served it with a blend of super grains cooked with peas and pecans. The aroma was incredible and the flavor impressive. I'll be experimenting with this for awhile! the video below is of Chef Hamid Idrissi demonstrating the appropriate way to create a delicious lamb tagine.
If you'd like the recipe, leave a request in the comment section!