30 Jun 2011

طجين خيزّو و اللّفت/Moroccan Lamb, Carrots and Turnips Tajine / Tajine Marocain A l'Agneau, Carottes et Navets


This tagine is perfect when it is cold, shivery and frigid. Moroccans prepare it mostly in winter because of the turnips (called in Darija Mahfour). Turnips have a delicately sweet taste when are young, but as they mature they lose this unique delicious sweetness and become woody. The vegetables flavoured the stew in an unexpectedly sweet way. Simply delightful.
Mamatkamal

6 comments:

alessandra said...

Ma chere, j'ADORE LE TAJINE, je suis tres contente parce que j'ai peu en un acheter en France (où j'habite n'est pas facile le trouver), doc je suis prete a prepare mon Tajine!
Mercie pour cette recette fantastique.

Katy ~ said...

This looks absolutely positively delicious. I am going to refer your site to my Sweetie-Pi's daughter. She has many many food allergies, but I have noticed for some time now that many of the recipes you post are ones that she could easily make and enjoy. I am so thrilled to have found you. I know she will be too.
Blessings!

All Our Fingers in the Pie said...

I love making a tagine but still not fond of preserved lemons. Any hints on getting over that?

Saveurs et Gourmandises said...

Merci mon amie, pour toutes ces explications. Je me suis ramené 2 tajines du Maroc, mais je n'ai essayé qu'une seule fois de les utiliser sur le feu car les explications n'ont jamais été claires.
Maintenant, c'est fait et on sait qu'on ne doit pas s'affoler avant 2 heures de cuisson, de plus j'utilise une mijoteuse pour séparer le tajine du feu.
A bientôt.

Barbara Bakes said...

Your spicy stew sounds delicious! I can just imagine how wonderful it must smell simmering!

lisa said...

The slow-cooking process is such a lovely thing. I wish I had a tagine!

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