Lamb Tagine

I have said many times how amazed I am by the things that people discard here in Brighton (and probably everywhere else). Favourites include Ironing Boards and Office Chairs. However, I've also found really nice picture frames, lots of useful timber, and plenty of interesting books.

I think it was two years ago when I came across this BRAND NEW glazed Tagine. I imagine that it was a gift that the recipient had no idea, or desire, how to use.

The glaze is a dull purple (not something I'd choose myself), and it measures just 22 cms across the base. It's a bit small.

For some reason I hadn't used it until last night. It has remained on top of a kitchen cupboard awaiting its baptism.

I made a simple Lamb Tagine. Lamb, Courgette, Red Pepper, Aubergine, Moroccan Olives, preserved Lemon; with Olive Oil, Raz al Hanout, and Cumin powder to flavour. I probably should have added some salt.

Using the Tagine certainly improved the flavour compared to my usual cooking method. Lady M definitely approved, even though she agreed that it needed salt.

The Tagine is a bit small. It's OK for two, but no more. It was given an hour in the oven, and was served with Couscous (what else?).

I will certainly be using it again. THANK YOU to whoever threw it out!