SC - tagine recipe re-post

[Holliday, Rachel {DISC~Welwyn}]

Here is the Tagine recipe that someone requested be reposted

> -----Original Message-----
> From:	Robert Gonzalez [SMTP:robgonzo at cwix.com]
> Sent:	Wednesday, July 14, 1999 8:24 AM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - tagine?
> 
> A tajine is a morracan dish. and also the name of the ceramic cookware in
> which the dish is cooked and served.
> I am not sure how  far back it goes but it is very basic so it seems that
> it
> can go back quite a bit.
> morrocan cooking and tajines in particular are characterized by their use
> of
> fruits and vegtables along with meats in a thick stew or more like a
> gravy.
> I've seen all sorts of combinations some even using fish as the meat.
> the main thing tho is the use of several exotic spices.
> This is a good link for more on moroccan cooking.
> http://www.sas.upenn.edu/African_Studies/Cookbook/Morocco.html
> 
> and here is a Tajine recipe I got from David Rosengarten's show Taste. on
> the food network.
> BTW the Ras el Hanout mentioned is a spice blend which varies from place
> to
> place. It means basically the best of the shop. meaning that if you go to
> a
> spice store and ask for ras el hanout you will get a blend of the top 15
> or
> 20 spices in the store. In the show David made a blend which include a few
> basic things like annise and cinnomon as well as some more exotic items
> like
> rose buds and orange blossom. unfortunately the web Food Network website
> did
> not give the ingredients of that blend. Should have taped that one...
> One of these days i'll get the guts to try this at an event or something.
> If
> someone does please let me know how it goes.
> Buena Suerte!
> Roberto Maroquin de Aragon
> Bjornsborg, Ansteorra
> 
> 
> 
> LAMB, PRUNE AND BUTTERNUT SQUASH TAGINE
> (Adapted from Paula Wolfert Recipe)
> 3 pounds boned lamb shoulder, cut into 2-inch pieces
> 3 tablespoons melted butter
> 2 tablespoons vegetable oil
> 1/8 teaspoon ground saffron
> 1/4 teaspoon turmeric
> 1/4 teaspoon ground black pepper
> 1 teaspoon ground ginger
> 1 teaspoon Ras el Hanout, if desired
> 1/4 cup grated onion
> 5 sprigs fresh cilantro, tied with string
> 1 cup thinly sliced onion
> I pound pitted prunes, soaked in cold water for 15 minutes
> 1/2 cup honey
> 2 pounds butternut squash, peeled, seeded, cut in 2-inch pieces
> 1/2 cup orange flower water
> 2 cinnamon sticks
> 2 tablespoons toasted sesame seeds
> Trim excess fat from meat.
> In a bowl combine the butter, oil, saffron, turmeric, pepper, ginger, Ras
> el
> Hanout, and onion. Dip meat in mixture to completely coat and add to
> casserole set over moderate heat. Cook meat, turning, until no longer
> pink.
> Add enough water to just cover meat and the cilantro, bring to a boil and
> simmer, covered, 1 hour. Add sliced onions and simmer 30 minutes longer.
> Add
> drained prunes and simmer, uncovered, until sauce is reduced to 1 cup.
> Arrange squash in a fresh pan. Add orange flower water, honey and cinnamon
> sticks. Simmer 15 minutes undisturbed. Reduce cooking liquid over high
> heat
> until syrupy. Return to casserole and simmer 5 minutes, or until squash is
> tender.
> To serve: transfer meat to a serving dish, spoon sauce with onion and
> prunes
> over it and garnish with the squash. Sprinkle with the sesame seeds. Serve
> over Couscous.
> Yield: 4 to 6 servings
> Recommended drink: Green Tea
> 
> I can see how my description would give that impression. Sorry. I was
> trying
> to differentiate from a stew, which i always think of as being very
> watery.
> the liquid content of a tajine is much lower. It's presented more like
> chinese food.
> 
> 
> -----Original Message-----
> From: Stefan li Rous <stefan at texas.net>
> To: SCA-Cooks maillist <SCA-Cooks at Ansteorra.ORG>
> Date: Wednesday, July 14, 1999 2:03 AM
> Subject: SC - tagine?
> 
> 
> >Donal answers one of Master Cariadoc's questions with:
> >> > Could you identify some of
> >> > them? In particular, where is the lamb and pear tagine from? There
> are
> lots
> >> > of lamb tajine's in Manuscrito Anonimo, but I can't fine any with
> pears.
> >>
> >> Would any of these tagine's be available on-line anywhere?  I've
> >> developed quite a taste for this sort of dish :)
> >
> >What's a tagine? Is this a period term as well as a modern one? Is
> >there a differance between what they were then and now?
> >--
> >Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> >Mark S. Harris             Austin, Texas           stefan at texas.net
> >**** See Stefan's Florilegium files at:
> >         http://lg_photo.home.texas.net/florilegium/index.html ****
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