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Each ingredient adds layers of flavor, tracing back to the rich garden of spices found in Morocco. The original recipe instructs the cook to combine various spices with the meat before simmering, allowing for a deep infusion of flavor throughout the dish.
The Art of Cooking in a Tagine
Though the dish can be prepared in various cooking vessels, traditionalists prefer the tagine for its unique moisture-retaining capabilities. Cooking in a tagine allows steam to circulate, creating a self-basting environment that effortlessly melds flavors while keeping the meat succulent.