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Hello my name is Sheena McLeod from Kitchen connoisseur and today on behalf of expert
village we're going to prepare a traditional Moroccan dish known as beef ad acorn squash
tagine This recipe takes about 40 minutes to prepare, and about two hours of cooking
time. It serves 8 generous portions and if you loose sight of the steps, and the ingredients
they are all listed on our website at www.kitchenconessiour.com. In Morocco, the word "tagine" refers to both
the cooking vessel and the finished product of the stew. There's two kinds of cooking
vessels, there's serving tagine and cooking tagine. This is a beautiful serving tagine
with a black and the blue decorations on the ceramic, notice the conjucal lid which is
unique to the tagines. This tagine can only used for serving. So you will make your food
in the cooking tagine and serve it in this one to serve it at the table and lift the
lid in front of your guests. It can't be used in the oven or on the stove because the ceramic
hasn't been fired in a high enough temperature and it would crack and break. The kind of
tagine that we're going to use today is called a cooking tagine. This one is by Emile Henry
it can found in higher end kitchen shops. It's unique because it has been fired, the
ceramic has been fired at high temperature that it can withstand the heat both on top
of the stove and in the oven. Again, it's the conjucal shape that makes them unique.
I like to use this type of tagine, because it means we can brown the meat, in the, in
the base of the tagine on top of the stove and then we can finish the stew in the oven
with the lid on. One further point about this tagine is that of interest is that the conjucal
shape is not just a fad or a trend it's actually where the steam comes and the juices rise
when you're cooking and then they slowly fall down into the base of the dish ans that?s
what makes the meat so divinely tender to eat and what makes all the flavors melt together.