Cooking Curry In A Tagine: A Delicious Possibility?

Tagine is a Moroccan word that refers to both the clay or ceramic vessel and the food cooked inside it. The base of the tagine is used for cooking and serving, while the cone-shaped cover traps moisture during the slow-cooking process. Tagines are ideal for long, slow cooking and are perfect for anything that benefits from being cooked slowly. The steam held in the tagine keeps the food moist and tender, and the conical lid allows the steam to circulate, infusing the food with spices and flavours. So, can you cook curry in a tagine? The answer is yes! In fact, a chicken korma curry can be made in a tagine and the steam held in will ensure the chicken stays moist and tender.

Tagine cooking tips

A tagine is a Moroccan clay or ceramic cooking vessel with a distinctive conical lid. It is ideal for slow cooking and can be used to create a variety of dishes, including curries. Here are some tips for cooking with a tagine:

Seasoning and Care

Before using a new tagine, it is important to season it so that it can withstand moderate cooking temperatures. To do this, soak both the base and the lid in water for at least 2 hours, but preferably 24 hours. Then, using a pastry brush, coat the inside of both pieces with olive oil and place them in a cold oven. Heat the oven to 100°C and leave the tagine inside for two hours to seal. Turn off the oven and allow the tagine to cool completely before removing it. This process only needs to be done the first time you use the tagine. After each use, hand wash your tagine with hot water and baking soda or mild soap. Avoid using a dishwasher, as this can affect the flavour of your food.

Temperature Control

Always bring your tagine to room temperature before cooking. Placing a cold tagine on a hot stove or exposing it to intense temperature changes can cause it to crack. When cooking, use low to medium-low heat and avoid adding very hot liquids to a cold tagine or vice versa. If using an oven, place the cold tagine inside before turning on the heat and set the temperature to no more than 325-350°F. On a stovetop, it is essential to use a diffuser between the tagine and the heat source to distribute the heat evenly and prevent cracking.

Cooking Techniques

The tagine is perfect for slow-cooked dishes, so be sure to allow enough time for your food to cook thoroughly. Poultry typically takes about 2 hours, while beef or lamb may take up to 4 hours. Avoid rushing the cooking process and try not to lift the lid frequently to check on the food, as this will release the steam. The conical shape of the tagine lid is designed to trap moisture and create condensation, keeping your food moist and infusing it with flavour. This means that you don't need to add too much liquid to your dish. If you add too much water, you can carefully pour the excess liquid into a pan to reduce it and then return the thickened sauce to the tagine.

Ingredients

Oil is essential to tagine cooking, as it helps to create a sauce for scooping up with bread. Use a good quality olive oil and don't be afraid to use a generous amount—between 1/4 to 1/3 cup for recipes serving 4 to 6 people. Tagine recipes typically call for adding all the ingredients to the vessel at the beginning, including the vegetables and meat. This is different from conventional pot cooking, where vegetables are usually added after the meat has become tender. Since you won't be stirring the ingredients during cooking, arrange them carefully for a beautiful table presentation.

Tagine recipes

Tagines are ideal for long, slow cooking and are perfect for anything that benefits from being cooked this way, such as meat, fish, or vegetables. The steam held in the tagine keeps the food moist and tender.

Before using a new tagine, it must be seasoned and strengthened to withstand moderate cooking temperatures. It should be soaked in water for 24 hours before its first use, and then coated in olive oil and placed in a cold oven. The oven temperature should then be increased to 100°C and left for two hours to seal the tagine.

When cooking with a tagine, it is important to bring it to room temperature first to avoid cracking. It should also only be used over low or medium-low heat. A diffuser should be used between the tagine and the heat source to avoid damaging the tagine or scorching the food. Oil is also essential to tagine cooking, and recipes typically call for vegetables and meats to be added at the beginning.

Some tagine recipes to try include:

• Chicken Korma Tagine
• Super Easy Pork Tagine
• Slow Cooker Lamb Tagine
• Moroccan Vegetable and Chickpea Tagine
• Chicken and Sweet Potato Tagine
• Moroccan Chicken Meatball Tagine
• Vegetable Tagine with Apricots

How to season a tagine

Tagine seasoning is essential to caring for and protecting your tagine from breaking. It can look intimidating, but the process is straightforward. Tagine seasoning is done once only, before the very first use. Seasoning aims to seal the material (clay) and make it stronger and more durable. Once the seasoning is done, your clay tagine pot is ready for a lifetime of use, and you don't have to re-season it again.

Step 1: Soaking

Soak the lid and base of your tagine in water for at least two hours, or overnight. If your tagine is too large for your sink, you can soak it in a bathtub or a bucket. This step can be done in a couple of hours, but it is best to leave it overnight if possible.

Step 2: Drying

After soaking, drain the water and let your tagine air-dry.

Step 3: Olive Oil Application

Once your tagine is dry, brush the entire pot, including the lid, with olive oil.

Step 4: Oven Heating

Place your tagine in a cold oven and then turn the heat up to 150°C (300°F). Leave it for a couple of hours.

Step 5: Cooling

After two hours, turn off the oven and leave your tagine to cool completely inside. Do not take it out of the oven until it has cooled down.

Step 6: Final Oil Application

Once the tagine has cooled, take it out of the oven and brush the interior (base and lid) with olive oil again. Let the oil soak for at least an hour.

Your tagine is now ready to use!

Additional Tips:

• Make sure your tagine never experiences sudden changes in temperature. Always use low-to-medium heat and warm water.
• Avoid placing a hot tagine on a cold surface to prevent thermal shock. Instead, place it on a wooden board.
• When cleaning, avoid using soap, especially on unglazed pots, as the clay can absorb it and leave a soapy taste. Use hot water and baking soda to remove stubborn food traces.
• Store your tagine with the lid slightly ajar to allow air circulation and prevent moulding.

The best tagines to buy

Tagines are a type of clay pot with a conical lid, traditionally used in North African and Middle Eastern cooking. They are ideal for slow-cooked meals, as the steam circulates inside the pot, keeping the food moist and tender.

When buying a tagine, there are a few things to consider. Firstly, the material: traditional tagines are made from clay or ceramic, which offer good heat distribution but require careful handling as they can crack if exposed to high heat. Cast iron tagines are a more durable and versatile option, suitable for use on stovetops and in ovens, but they are usually more expensive.

Next, consider the size. Smaller tagines (around 8-10 inches in diameter) are suitable for cooking for one or two people, while larger tagines (12 inches or more) are better for family meals or entertaining.

Some tagines also come with steam vents in the lid, which can help reduce the liquid in your dish and intensify the flavour. However, this is a matter of personal preference, as some cooks prefer a tagine without a steam vent to retain more moisture.

Verve Culture Moroccan Tagine Pot

This gorgeous hand-glazed tagine features traditional Berber designs. Made from terracotta, it imparts an earthy flavour to your food and has a steam vent to release just the right amount of moisture. It is lightweight and easy to handle, with a lip around the edge for a secure grip. However, at $60-70, it might be a bit small for two servings.

Emile Henry 3.7-Quart Flame Tagine

This large tagine is great for cooking bigger meals. It is made from durable glazed ceramic that is easy to clean and can withstand high temperatures. It is also dishwasher-safe and comes in a range of pretty colours. However, it is on the pricier side, retailing for $100-150.

Kook Moroccan Tagine

This cast iron tagine is similar to the Uno Casa, with a steam vent in the lid. It is durable and easy to cook with, and the vent can help deepen the flavour and improve the texture of your dish. It is compatible with induction cooktops and costs $75-90.

Uno Casa 3.6-Quart Enameled Cast Iron Moroccan Tagine

This tagine offers the best of both worlds, with a durable cast iron base and a glazed ceramic lid. It produces succulent and perfectly cooked meat and is easy to handle. It is also induction-compatible and comes with a double-ended pot holder. You can buy it for $60.

Kamsah Medium Handmade and Hand-Painted Tagine Pot

This fair-trade tagine is handmade in Tunisia by a woman-owned family company. It comes in medium or large sizes and a range of colours, including blue and red. It can be used in temperatures up to 375°F, but be careful not to place it on a cold surface as it will crack. It costs $60-100.

How to clean a tagine

To clean a tagine, you should first let it cool down. Do not plunge a hot tagine into cold water as this will cause thermal shock damage. Once cool, you can wash your tagine by hand with mild soapy warm water, baking soda, or vinegar. Rinse it well and leave it to dry thoroughly. If your tagine is unglazed, you should then lightly coat the interior of the lid and base with olive oil before storing. Store your tagine with the lid slightly ajar so that air can circulate and help prevent mould or dampness. Glazed tagines are usually dishwasher-safe, but always check the instructions beforehand.

To cure and season a new unglazed tagine, soak the lid and base in water for at least two hours or up to six hours. Remove the tagine from the water and let it air dry for about an hour. Rub olive oil on the interior and exterior of the lid and base. Place the tagine in a cold oven, turn the oven on to approximately 300–350°F (150°C), and let it bake for two hours. After two hours, turn off the oven and leave the tagine to cool down completely inside the oven. Wash and store the tagine or use it for the first time!

Frequently asked questions