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cooking.nytimes.com
Traveling in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat At that point it is covered and cooked until tender
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Get Asparagus Fries Recipe from Food Network
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Get Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs Recipe from Food Network
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Get Rachael's Tuna Pan Bagnat Recipe from Food Network
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Get Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant Recipe from Food Network
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Get Loaded Baked Potato Salad Recipe from Food Network
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Get Middle Eastern Millet Salad-in-a-Jar Recipe from Food Network
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Get Eastside Fish Fry's Famous Chicken Gizzards Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Classic Greek Salad Topped with Grilled Calamari Skewers Recipe from Food Network
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This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several changes to make it easier and tastier.