The haze and my eldest girl's coming PSLE are curbing our activities outdoor and keeping us homebound. That provides me more time to think of new recipes and what to cook for the family especially what to cook with the new tagine I received from the good people of Le Creuset.
The tagine was originally a heavy, unglazed clay pot with a round, shallow-sided base and a conical lid with a knob on the top that acts as a handle. Modern tagines, like the Le Creuset, are often crafted from cast iron for durability and better heat retention and distribution.
Tagine's conical shape creates a uniquely moist and hot cooking environment. The base is wide and shallow, and the tall lid fits nicely inside. As the food cooks, steam rises into the cone, condenses, and then flows down the sides back into the dish.