Comments on: Lamb & Vegetable Tagine a la Marketman

By: Gener

Gener — Mon, 23 Mar 2009 08:15:02 +0000

Im very much fond of these MOROCCAN FOOD or we called “COUS-COUS AL MAGHREBIA” Its very nice to eat together with “SHORBA” and later drink the “Shai al magherb” which will make all eating perfect. I used to eat it with my family every week end at my farmhouse in MELOUDATE, WAZAN. that is 150kms from rabat and 135kms from tangier, the original source of cous-cous….

By: Marketman

Marketman — Wed, 31 Jan 2007 05:02:25 +0000

DADD-F, my tagine was purchased at Bacchus at the Shangrila Hotel Makati. It is a Le Creuset and I think very good quality. It was a Christmas present so I don’t know how much it cost…

By: DADD-F

DADD-F — Wed, 31 Jan 2007 04:31:46 +0000

Another interesting article. Pero, obviously, huli na naman ako sa balita. Are good quality tagines avaiable in Manila? How much do they cost?

Thanks!

By: Ted

Ted — Tue, 09 Jan 2007 00:03:30 +0000

Rina when you head over to vacaville, and if you’re coming from sfo and using 80East, when you reach Redtop wave hi to me ;-)

I think goat is more popular in PI than lamb. Is there a difference in taste if I try goat meat?

By: Mila

Mila — Mon, 08 Jan 2007 03:19:50 +0000

If you go to the Salcedo branch of Spices/Flavors, Charmaine (I think that’s her first name) will you a taste of all the different oils and salts she’s brought in recently. There are some interesting ones, like the black lava salt which tastes strongly of sulphur (not as bad as you think); plus a taste test of the really amazing Spanish olive oil. I eventually gave in and bought several bottles of Italian olive oil and the Himalayan pink salt.

By: Marketman

Marketman — Sun, 07 Jan 2007 20:51:46 +0000

Doddie, thanks for that tip, will have to look up tagines in the weeks ahead… rina, make “abang” at a post-holiday sale and get yourself a tagine. As much as I love it, it does take up cupboard space! Sha, lamb is not that popular here in Manila, but you can get it. Frankly, I don’t recall how much it is but it is not VERY expensive. Most lamb here comes from Australia which has slightly “gamier” lamb than the American lamb I have tasted… but its still very good… Joey, I hear they have interesting olive oils just arrived in the shop…

By: joey

joey — Sun, 07 Jan 2007 16:50:15 +0000

Lucky lucky you! A tagine! I would love to have one :) I love Moroccan flavors and stews. I have to get myself back to Spices n’ Flavors soon :) I got some alder smoked sea salt there that was fantastic!

By: sha

sha — Sun, 07 Jan 2007 15:39:15 +0000

you just transported me back to Morocco, I onced worked for a yacht that goes to Morocco for a least 2 trips per season.

I can happily send you harissa, every French shop carries harissa!!!

question: Is lamb popular in the Philippines? How much per kilo? and from where they originated?

By: rina

rina — Sun, 07 Jan 2007 05:00:19 +0000

waaaaah! how come Santa didn’t see that in my wish list! i’ve been eyeing the Le Creuset tagine in the shops for a while now but am waiting til I hit the Le Creuset outlet store in Vacaville…there’s a much reasonably priced glazed clay version by Emile Henry and a ceramic and stainless version by All-Clad but i’m a big fan of cast iron cookware. you were obviously much higher up on Santa’s “nice” list MM!

By: Doddie from Korea

Doddie from Korea — Sun, 07 Jan 2007 03:31:23 +0000

MarketMan,

There is a tangine thread in eGullet that is very imformative and contains a wealth of recipes you can try.