We have bought a clay ovenproof Tagene which we were told is a pot for cooking mexican food in. Has anybody ever used a Tagene, and if so how did you use it? on the hob or in the oven, and what is a good recipe for the Tagene, We are meat eaters and love spice so if its hot its good. A meat recipe would be good , thankyou. PS Any idea why it is shaped the way it is?

I think it's more associated with Moroccan cooking. Search for recipes with lamb and cous-cous. Here's some stuff... http://www.alltheweb.com/search?cat=web&cs=utf8&q=tagine+cookery&rys=0&itag=crv&_sb_lang=pref

LAMB & PEAR TAGINE. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main dish Meats Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lg Onions, peeled & sliced 1 kg Lean lamb, leg or shoulder -cut into 4cm cubes. 4 Pears, peeled cored & cut -into 4cm chunks 1/2 c Sultanas 1/2 c Silvered almonds 1 tb Olive oil 1 t Cumin 1 t Ground coriander 1 t Ground ginger 1 t Cinnamon 1 t Black pepper Water, to cover the meat Salt, to tast Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will do very well. 1.In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) 2.Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice. -

try www.recipes4us.co.uk this site has everything you need to know about a tagine and some really tasty looking recipes as well hope that helps and good luck

"Tagene" is a place in Switzerland. So, I think you mean a "Tagine" or "Tajine". Here is one recipe. I prefer to use whole cumin and corriander which I roast quickly in butter in a pan. Then I grind it. Chicken With Lemon and Olives two to four cloves of garlic, minced olive oil (or any oil) for pan-frying chicken and mixing marinade one or two chickens, cut into serving sized pieces; or similar amount of chicken breasts 1/4 teaspoon fresh ground black pepper 1/4 teaspoon fresh chopped ginger pinch of saffron 1 teaspoon ground or roasted cumin seeds 1 teaspoon turmeric (optional) 1 stick of cinnamon or a few pinches of ground cinnamon 1 teaspoon ground or roasted coriander seeds two onions, finely chopped two cups chicken broth or stock (or water) one cup green olives two preserved lemons, cut into slices salt to taste 2 whole red chilis - Optional if you like it spicy. Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or in the fridge overnight. Heat the oil in a tagine. Fry the chicken until all sides begin to brown. Add spices. Add onions. Stir-fry over high heat for a few minutes. Add chicken broth, stock, or water. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more. Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside. If necessary, bring sauce to boil, stirring continuously, until thickened. Serve chicken, covered with sauce, over couscous. Couscous is very easy to cook - the directions are on the package. I like to add 4 tablespoons of chopped cilantro, juice of 1/2 lemon, salt, cracked pepper, and chicken broth instead of water. Tagine also tastes great served over plain couscous -just make sure the sauce is not so thick that the couscous can't absorb some of it. Good Luck!

you were misinformed its used more in middle eastern cooking

A tagine is a Moroccan cooking pot. It consists of a a dish with curved up sides and a top shaped like a cone. They were originally for cooking on a fire so it is quite hard to use one the oven. You could use a normal casserole dish and serve it in a tagine. The cone shape is to keep the food moist.

tagine is used in morrocan cooking> in morroco they cook their tagine slowly to intensify the flavours and soften the meat. to make a simple tagine, saute onion in olive oil, add 1tsp ground cumin, 1 tsp ground cinnamon, 400g chopped tin tomatoes, 1tbsp honey, splash of water and the juice of 1 lemon. cook for few mins. in separate pan seal 1lb of lamb, in a cut of your own choice, preferably on the bone for flavour lamb steak, leg, shoulder, chops etc. transfer the sauce and the lamb to tagine and cook in oven slowly at low to medium heat for 1 and a half to 2 hours,check half way and add water if getting dry.and a serve with rice or cous cous.

LAMB WITH PEAR 2 large onions, peeled & sliced 2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces 4 Pears, peeled cored & cut into quarters Water, to cover the meat 1/2 cup slivered almonds Salt to taste 1 Tbsp. Olive oil 1 tsp Black pepper 1 tsp Cinnamon 1 tsp Ground ginger 1 tsp Ground coriander 1 tsp Cumin Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariably made with lamb. Although not authentic, beef can be used as a substitute and turns out great as well. In a large saucepan gently fry the onion in the olive oil until soft. Add lamb, ginger, and coriander to the pan and cook until it changes color. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1.5-2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft. Place in a tagine and serve hot. Normally eaten using bread but rice is a great substitute.

Spiced Lamb is usually cooked in a tagene. Pop it in the oven long & slow cooking. It is that shape so that as the steam hits the top, it will run down the sides and back into the dish.

check out the links beloiw it will tell u all abouit them and some great recipes this is what it means Tagine A traditional Morrocan stew made with lamb and flavoured with preserved lemons, spices and herbs check out the bbc food web site as they will have great recipes