The best meat for tagine is lamb or goat ÇƒÓ shoulder, leg or neck fillet with muscle and some fat that will break down and turn tender during the slow cooking. (Dreamstime/TNS) Tagine, a North ...

Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too deeply. Rub all over with 2 tablespoons of oil, salt, and pepper. To a ...

Heat olive oil in a large dutch oven. Add lamb and cook until brown. Add onions, garlic, and paprika, then add peppers. Sweat for a few minutes and add in tomatoes. Let slow cook, stirring every once ...

To try and decide each week where and what to eat in and around the basin can be a challenge – there are so many amazing ...

I love the intriguing aroma and flavors of foods cooked in an Indian tandoor oven. To capture some of these flavors at home, I used a spice seasoned yogurt sauce, using spices easily at hand, ginger, ...