A Tajine is a formidable cookware that anyone can ever own. This beautiful piece of equipment can make wonderful stews, sauces and authentic exotic dishes in one beautiful ceramic pot. Having decided to make a career change at this point in my life to pursue my passion in writing, blogging and editing, I received this wonderful gift from my colleagues whom I've known for over ten years...a Tajine. My blog has been circulating around the office among the foodies I know, for quite some time now, which gave my peers a gift idea that could not go wrong. Give me any cooking related items, and I am a content woman. Clay Pot cooking is one area of the culinary arts I have not yet mastered. Now is my chance to test and experiment a few recipes. Furthermore, my co-workers have thought of almost everything. How am I supposed to use a tool to its full advantage without the proper accessories? Along with the Tajine came a beautifully illustrated cookbook on Tajine recipes! To go even further, what spices am I to add to my newly discovered recipes when concocting a meal meant for a Tajine? Engineers do think of everything, from point A to point B. So to recap, I received a new beautiful Tajine, Tajine spices and an amazing cookbook with easy-to-follow recipes to help me get started.
|Sweet and Russet potatoes cut into wedges|
By flipping through the cookbook, I immediately noticed that 80% of the recipes inspired me to create my own. Here is one that I tested last weekend and am now ready to publish it here, on my very own blog.
|Ground lamb mixed with spices, onions, herbs|
This dish is comprised of lamb meat balls, sweet potatoes, russet potatoes, Tajine spices and fresh coriander to give it a refreshing aroma and colour.
|Lamb meat rolled into balls with vegetable oil|
May I also add that Tajines are so beautifully handcrafted that they're not only used for cooking but also used as serving dishes. Their shape and colour seem to never fail to amaze guests at the dinner table.
I hope you enjoy this recipe if you care to try it. If you do, please do leave me a comment. May I also advise you that this is the first QlinArt instalment where I post Instagram photos. I would love to hear comments from you about these photos from an iPhone application, on a food blog. I'm also open to new ideas as well.
Preparation time ; 20 minutes, Cooking time: 20 minutes
Recipe "au pif":
1/2 lb ground lamb
1 yellow onion, finely chopped
1/2 tsp ground paprika
1/2 tsp ground turmeric
1 tsp chili powder
2 tbsp fresh coriander, finely chopped
3 tbsp vegetable oil
1 russet potato cut into wedges, unpeeled
1 sweet potato cut into wedges, unpeeled
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 1/2 tsp Tajine spices (can be found in local lebanese or arabic stores)
1 tbsp tomato paste
2 tsp hot chili paste
salt and pepper to taste
Preheat Tajine with about 1 tsp of oil on low heat.
Cook the russet and sweet potato wedges in boiling water for about 10 minutes. Drain and set aside.
In a large recipient, mix all ingredients for the lamb meatballs, with your hand until all well incorporated.
Make 2-inch diameter meat balls, rolling them in your hands. Repeat until there is no remaining meat mix. Set aside.
Heat about 1 tbsp of oil in a large sauce pan on medium high. Brown the meat balls on all sides. Set aside.
Using the same sauce pan, add in the tomato paste, chopped onion, garlic, Tajine spices and hot chili paste. Stir for about 1 minute.
Add in the potato wedges and give it a good stir.
Transfer the potato wedges to the Tajine. Add water. Let it simmer for about 5 minutes.
Add in the meatballs, cover and let it simmer for about 10 minutes.
Remove Tajine lid and add in fresh coriander to garnish.
Turn off heat and put lid back on.
Ready to serve with rice or couscous.
Serves 2 hungry people or 4 people.