I love the ease of cooking with a tagine. my mum in law gave me a tagine a couple of years ago and every dish I have made in it has been successful. the all in one, slow bubbling away method is relaxing, comforting and the aroma throughout the house builds everyone's appetite up.
this dish is a particular winner and if there is anything leftover you can make baked eggs with fetta & the tagine mix in terracotta pots the next day for breakfast...seriously delicious.
tagine ingredients (place all in together)...
3 seared lamb shanks, 1 cubed eggplant, 2 cinnamon quills, 1 tin drained chickpeas, 1/2 cup chopped dates, hndful sultanas, 1 qrtrd orange minus seeds, roughly chopped ginger, 1 diced red onion, 2 chopped tomatoes, thyme sprigs, several bay leaves, several whole garlic gloves, 1tbls grnd cumin, 1tbls grnd coriander, sumac, salt/pepper, 3 cups stock... bubble away for 4hrs. I removed the shanks bones once the meat was falling off... the herbies persian spice mix is a good in replace of the ground spices.