The Perfect Tagine: Cooking Time And Techniques Explored

The cooking time for a tagine varies depending on the recipe and ingredients. A vegetable-only tagine might be cooked within an hour, while a braising cut of lamb will keep developing flavour after 12 hours of cooking. Tagine cooking is a slow process, with recipes varying, but generally taking around two hours to prepare. A beef tagine could require about three hours of simmering, while chicken might need only half that time and lamb can take an hour longer.

How to prepare your tagine pot for its first use

Before you use your tagine pot for the first time, it's important to properly prepare and cure it to prevent cracking and ensure optimal cooking. Here are the steps to prepare your tagine pot for its first use:

• Soak the Lid and Base: Fill a large basin with water and soak the lid and base of your tagine pot for at least two hours or overnight. This step is crucial for adequate moisture absorption, which helps prevent cracking during the initial heating process.
• Dry and Oil the Pot: After soaking, thoroughly dry the tagine pot. If your pot is unglazed clay, rub olive oil on both the interior and exterior of the lid and base. For glazed ceramic tagines, only the interiors need to be oiled.
• Heat in the Oven: Place the oiled tagine pot in a cold oven, set the temperature to 300°F (150°C), and let it heat for about two hours. This process helps cure the pot, strengthening its structure and removing any raw clay taste.
• Cool and Wash: After the allotted time, turn off the oven and let the tagine pot cool down completely inside. Once cooled, wash the pot with mild soap, baking soda, or vinegar, and rinse it thoroughly.
• Final Oiling: Before storing or using the tagine pot, lightly coat the interior of the lid and base with olive oil once again. This final step ensures the pot maintains its moisture and helps prevent moulding.

Now your tagine pot is ready for its inaugural cooking adventure! Remember to always use low to medium heat when cooking with a tagine pot, as they are sensitive to high temperatures and rapid temperature changes. Enjoy creating delicious, flavourful meals!

The best types of oil to use

Tagine recipes usually call for a generous amount of oil, typically between 1/4 to 1/3 cup of oil for 4 to 6 servings. This is because oil is essential to creating the rich sauce that is characteristic of tagine dishes. Using the full amount of oil specified in the recipe is crucial to achieving the desired consistency and preventing the sauce from becoming watery.

The choice of oil depends on the desired flavour profile and budget. Here are some of the best types of oil to use when cooking a tagine:

• Olive oil: Olive oil is a popular choice for tagine recipes due to its fruity flavour and ability to contribute a lot of flavour in a small quantity. It is often used in combination with other oils or on its own. When seasoning a new tagine pot, it is also recommended to brush it with olive oil before baking it in the oven.
• Vegetable oil: Vegetable oil is a more economical option that is commonly used in combination with olive oil. It has a more neutral flavour and is suitable for tagine dishes without overpowering the other ingredients.
• Butter: In some recipes, butter is used in combination with oil to add richness and enhance the flavour of the sauce.

When selecting an oil for your tagine, it is important to consider the smoke point, as tagines are typically cooked at low to medium temperatures. Oils with a high smoke point, such as olive oil or vegetable oil, are suitable for the slow cooking process without burning. Additionally, the chosen oil should complement the spices and ingredients used in the dish.

How to arrange your ingredients

When arranging your ingredients in a tagine, the first step is to create a base layer of vegetables to prevent the meat from sticking to the bottom and burning. Sliced onions are commonly used, but other recipes may call for chopped onions, or celery and carrots arranged in a crisscross pattern. Small bamboo sticks can also be used.

Next, add garlic. You can use a garlic press, chop the garlic, or leave the cloves whole. Adding the garlic at the bottom ensures it will fully cook and infuse with the sauce.

Then, add a generous amount of oil—this is the foundation of a rich sauce. Most recipes specify between 1/4 to 1/3 cup of oil, and some call for a mix of olive oil and vegetable oil.

Now, arrange your meat, poultry, or fish in the centre of the tagine. If using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching. Create a mound of meat to allow room for vegetables around the perimeter.

At this point, you can season the meat and onions with a Moroccan spice blend. Combine salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper, and distribute up to 2/3 of the mixture over the meat and onions.

Next, arrange your vegetables and season with the remaining spice mixture. In a Berber-style tagine, the vegetables are arranged in a conical fashion, standing upright for presentation. You can also add bell peppers, preserved lemon, olives, and an herb bouquet of parsley and cilantro.

Finally, carefully add water, stock, or broth to the tagine. Avoid adding hot liquid to a cold tagine, and vice versa, as thermal shock can cause cracking. Pour the liquid near the side of the tagine to avoid washing away the spices. The general rule of thumb for the amount of water is 2 to 2 1/2 cups for a large lamb or beef tagine with vegetables and half that amount for chicken due to its shorter cooking time.

How long to cook different types of meat for

The cooking time for a tagine varies depending on the ingredients and recipe. Tagines typically simmer for 1-2 hours, resulting in tender and flavourful dishes. However, the type of meat used can also affect the cooking time. Here are some guidelines for cooking different types of meat in a tagine:

Lamb

Lamb is a popular choice for tagines and is often cooked on the bone to add flavour to the dish. When cooking lamb in a tagine, it is important to place the pieces bone-side-down to reduce the risk of scorching the meat. Lamb can take up to 4 hours to cook in a tagine, depending on the recipe and the size of the meat cuts.

Beef

Beef tagines are also common and typically require a longer cooking time than chicken. A beef tagine may need about 3 hours of simmering. It is recommended to use bone-in beef cuts such as shanks or short ribs for a more flavourful dish.

Chicken

Chicken tagines usually take less time to cook compared to lamb or beef. Chicken can be cooked in a tagine in about 1-2 hours, depending on the size of the chicken pieces and the recipe. It is important to note that chicken tends to have a shorter cooking time, so adjust the amount of water or broth accordingly.

Fish

Fish tagines are also possible, and fish is typically a fragile ingredient. When cooking fish in a tagine, it is important to create a bed of vegetables or use small bamboo sticks to prevent the fish from sticking to the bottom and falling apart. The cooking time for fish will depend on the type of fish and the recipe, but it is generally a quicker-cooking protein.

When cooking any type of meat in a tagine, it is crucial to avoid extreme temperature changes as this can cause the tagine to crack. Additionally, do not place a tagine with a hot liquid on a cold surface or vice versa. Tagines should also not come into direct contact with the heat source, and a diffuser should be used if cooking on an electric stove or flat cooktop.

How to clean your tagine pot

The cleaning process for your tagine pot will depend on whether it is glazed or unglazed. Glazed tagines are usually dishwasher-safe, but always check the instructions before attempting to put one in the dishwasher.

To clean an unglazed tagine, follow these steps:

• Wash your tagine by hand with mild soapy warm water, baking soda or vinegar, and rinse well.
• Leave the tagine to dry thoroughly.
• Lightly coat the interior of the lid and base with olive oil before storing.
• Store your tagine with the lid slightly ajar to allow air to circulate and prevent mould or dampness.

If you have burnt food in your tagine, try the following:

• Soak the tagine in hot water, then boil vinegar and water, add baking soda, and let it soak for a few hours.
• Make a baking soda paste and leave it on stubborn stains before cleaning.
• Use detergent-free steel wool for serious messes.
• Use natural degreasers like lemon juice or vinegar.

Tagines are slow-cooked and can take a long time to prepare. Recipes vary, but you should allow for around two hours of cooking time.

Frequently asked questions