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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 Lemongrass Coconut Shrimp and Noodles Parchment Pack Recipe from Food Network
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Get 30-Minute Turkey Chili 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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This is a tradition here in the South. Add anything you like to this basic recipe!
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Get Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy Recipe from Food Network
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Bell peppers stuffed with chicken and cauliflower rice are garnished with a Greek yogurt-based topping in this gluten-free weeknight dinner.