I know parts of Cambridgeshire are a bit rural, but I'd have thought indoor facilities had reached you by now! Mind you, with all the tea you drink perhaps you need a dedicated wood for that sort of thing 😁I did wave as you went past - I was the short lass standing by the side of the wee wood.
When I cook one the (raw) meat is marinated the day before in most of the spices then browned in a skillet before being added to the Tagine dish with the rest of the ingredients - onion, garlic, ginger and the rest of the spices gently fried and 'matchsticked' carrots, bell peppers, preserved lemon arranged in layers and topped with toasted sliced almonds as when you take the top off the dish to serve it looks pretty much the same as when it went into the oven 3 or 4 hours earlier although it's cooked now.I have NO idea what that is ???Gonna google it ...
edited....ahhh. i see now. Does look good in principle.
Eh, What?
I have a whacking great big zit on my derriere. Sitting is a bit ouchie.
I just thought you might appreciate the royal treatment of standing by the side of the road watching your stately progress.
I have NO idea what that is ???
edited....ahhh. i see now. Does look good in principle.
Mine is based on this recipe but with the addition of a bell pepper and some Ras el Hanout but I leave out the Cloves (
) and replace the zested Lemon with some preserved (dried)
Mine is based on this recipe but with the addition of a bell pepper and some Ras el Hanout but I leave out the Cloves (
http://www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwiQ5eLv_MHlAhXwSxUIHcw0BuEQFjAAegQIAxAI&url=http://allrecipes.co.uk/recipe/5191/lamb-tagine.aspx&usg=AOvVaw0meIciNqV2l8oVawudRZpx
Aye to a degree I spose although I have memories as a child of my Mum making a Chicken Leftovers stew and whacking a teaspoon of curry powder in.Tagine is a lot like curry and pasta sauce insomuch that it's a fairly broad church i.e. you wang in what you've got.
