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Cast Iron Marine Blue 2.5 Qt Moroccan Tagine - by LeCreuset
Explore new exotic flavors and cooking styles with Le Creuset's Moroccan Tagine. This Moroccan tagine is ideal for slowly cooking meats, vegetables, fruits, and spices of all sorts.
The cone-shaped stoneware tangine lid allows moisture and condensation to constantly return to the food at the base, giving you perfectly tender meals. This beautiful cast iron Moroccan Tagine is coated with a sand-colored, naturally non-stick enamel interior that protects your beautiful cookware from stains.
From induction stovetops, to outdoor grills, this Moroccan tagine oven is compatible with a long list of heat sources (see below features) and the durable cast iron construction promotes even heat distribution while cooking.
Backed by a limited lifetime warranty, this stunning Moroccan tagine is the perfect cookware piece to pass down from one generation to the next for years of enjoyment.
LeCreuset 2.5 Qt Marine Blue Moroccan Tagine (L2138-276M) Features:
- Includes Limited Lifetime Le Creuset Warranty
- Traditional cooking vessel
- 2.5 quart capacity tangine
- Stunning marine blue finish is chip and scratch resistant
- Stoneware lid locks in moisture and circulates heat
- Shallow black cast iron enameled tagine dish
- Recommended for Middle Eastern cooking
- Safe to use on gas, electric, ceramic, halogen, induction, oven & stovetop
- Le Creuset tagine is dishwasher safe
- Dimensions: 10.75" x 10.75" x 8.25"
- Le Creuset # L2138-276M
NOTE: Recipe features the Le Creuset 2.5 QT Tagine in Palm Green (L2138-274P)
Kefta and Eggs
By Le Creuset
For the Kefta:
- 500g lamb’s minced meat
- 1 large onion
- ½ bunch of coriander
- 6 mint leaves
- 1 teaspoon mild chilli powder
- 1 pinch allspice
- 1 pinch ground cinnamon
- ½ teaspoon ground cumin seed
- 1 tablespoon olive oil
For the Tomato Sauce:
- 250g tomatoes
- ½ bunch of flat-leaf parsley
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
- freshly ground black pepper
- 4 eggs
Chop the onion, coriander, mint leaves and parsley for the sauce separately.
Immerse the tomatoes for 30 seconds in boiling water, remove the skins and cut them into small dice.
In a shallow dish, mix the minced meat with half the chopped onion, the coriander, mint, paprika powder, allspice, cinnamon and cumin. Season with a pinch of salt.
With wet hands, form small balls from the meat mixture. Heat 1 tablespoon of oil in the tagine base and fry the meatballs quickly at medium heat on all sides until brown. Take them out of the tagine and put them aside.
Heat the tablespoon of olive oil for the sauce in the tagine and fry the remaining half of the onion at low heat until transparent. Add the diced tomato, ginger, cumin, parsley and 100ml of water and season with salt and pepper. Let the sauce boil gently for 20 minutes.
Lay the meatballs in the sauce, place on the lid and leave them to simmer over a low-medium heat for 20 minutes. Reduce the heat to very low, break the eggs separately and apart from each other into the sauce. Replace the lid and continue to cook for 5 minutes until the eggs are done. Serve the tagine immediately.
|Description Author||Lindsey P|
|Name||LeCreuset 2.5 Qt Tagine - Marine Blue|
|GTIIN / UPC Code||024147287483|
|Home or Commercial||Home|
|Manufacturer's Warranty||Lifetime Limited Manufacturer Warranty|
|Country of Manufacture||France|
|Weight (in Lbs)||12|