Ever since I’d had a Tagine at Kazbah I’d been literally pining for one. I had dropped not too subtle hints to no avail as it was already past my birthday and long before Christmas. Until the kind people at Kitchenware Direct sent me a gorgeous Emile Henry Red Tagine to road test. I liked the look of the Emile Henry Tagines as it had a designer badge (old habits die hard and extend to cookware) but the fact that Kazbah used them meant that it was suitable for frequent use and was therefore durable.
I was curious about these, having been warned that they required all sorts of treatment prior to use and all sorts of sorcery and being short of eye of newt, I had shied away from making an actual purchase. However a friend of mine has one and uses it all the time and said that they’re a cinch to use. When we went over to her house for dinner, she cooked up a gorgeous beef tagine and kindly passed on her recipe.
I rejigged it slightly, well actually simplified it, by buying a packet of Herbies Tagine Spice mix in place of the herbs and spices although I’ve added the spice measurement in case you can’t get a hold of the Herbies Spice mix. If you can, do buy a packet, I’ve tried the Tagine using their spice mix and also using the herbs and spices below and I can say unequivocally that using the Herbies mix makes it that much more aromatic and richly gorgeous. I realise that I’m not being totally traditional (Lamb is more traditional than Beef) and by serving this with creamed polenta instead of couscous is no doubt a politically incorrect culinary faux pas but I had polenta to hand and not couscous. Given the syrupy thick sauce that was in desperate need of soaking up greedily , I figured the creamed polenta, an alternative version to mashed potato, would do quite nicely and it did.
Before first use, boil with milk. No sorcery required
As soon as I opened the box, I grabbed the pamphlet inside the Tagine and read it carefully. It didn’t require some sort of super Harry Potter wizarding skills but rather it just needed to be filled with milk, heated til boiling and then cooled and then washed with warm, soapy water. That bit was easy (although before anything else, you should definitely remove the very sticky sticker on the bottom of the Tagine!). I was also cautioned against the following things:
- Never heat an empty Tagine
- When heated, the ceramic expands slightly, creating small, thin cracks in the glaze which despite what you may think, is not a flaw, it proves the resistance of the Tagine to temperature changes.
- It is made from a new kind of ceramic that can safely be used with any furnace or hob (except induction) and the way it distributes heat is ideal for the slow braising of Tagines and stews.
- The glaze is strong so that metal utensils can be used.
- It’s dishwasher safe and microwave safe (although who would stick a beauty like this in the dishwasher? I’d lovingly handwash this any day).
The smell of this cooking is immediately beckoning and should you decide to have this at a dinner party, you could always tempt (or torture depending on how you look at it 
) hungry guests with the mouth watering smell although I cannot be responsible for any ensuing riots. And don’t even think of packing it away in the cupboard, a beauty like this can be used as decoration around the house, provided it is cleaned properly of course.
Moroccan Beef and Eggplant Tagine
- 4 tablespoons plain flour
- 3 tablespoons from a Herbies Tagine Mix spice seasoning OR the following 4 ingredients
- 1 teaspoon dried herbs
- 1 tablespoon toasted coriander seeds ground
- 1 tablespoon toasted cumin seeds, ground
- Pinch of dried chili flakes
- Salt and freshly ground pepper
- 800g lean stewing beef cut into chunks
- 4-5 tablespoons oil
- 1 large red onion, finely sliced
- 8 garlic cloves, whole with skin on
- 2 red peppers, deseeded and finely sliced
- 1 small eggplant, cut into 2.5cm chunks (I used 2 long baby eggplants)
- 1 tablespoon thick honey
- 400ml beef stock
- 250g peeled potatoes, sliced into small chunks
1. Put the flour and spice mix into a large plastic or Ziplock bag and season well with salt and pepper. Add the beef and give everything a good shake so that the beef is well coated with the spiced flour. This bit is fun and I’ll use any excuse to use a Ziplock bag.
Starting to brown the beef
2. Put 2 tablespoons of oil in the Tagine and place on the hob to heat on medium heat. Fry the beef, in two or three lots, until nicely browned all over (you may need to add more oil). Transfer the meat to a bowl.
Ready for the oven
3. Then gently fry the onion in the remaining olive oil until softened. Add the meat back into the Tagine and scatter the whole garlic cloves, sliced peppers, eggplant and potato chunks over. Stir the honey into the beef stock and pour over the beef.
After one hour, stir it around so that everything is coated in the deliciously fragrant sauce
4. Put the lid onto the Tagine and cook on the job over a gentle heat or cook in the oven at 190c (I put it in the oven) for about 1 hour. After an hour, stir the contents as they will have reduced down and try and coat all of the pieces with the deliciously scented gravy and replace the lid and continue to cook for a further 30 minutes or so, until the beef is meltingly tender. Stir in the chopped coriander if desired and serve immediately with buttery couscous and a handful of raisins stirred into it.
36cm Emile Henry Tagine available from Kitchenware Direct. Oh and they price match too which is handy to know
Creamed polenta
- 3 cups milk
- 3 cups water
- 1 cup polenta
- 60g cheese, finely grated
- Salt and pepper
1. Combine milk and water in a saucepan. Bring to the boil over medium-high heat. Add polenta, stirring constantly and reduce heat to low.
2. Whisk polenta vigorously for 1-2 minutes until polenta thickens.
3. Add cheese and salt and pepper to taste. Serve immediately as this will set firmly or if you prefer this to be set pour into greased dariole moulds to set (and use 1 1/3 cup of Polenta instead of 1 cup so it is thicker and therefore easier to set).
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24 Comments | Add your own
Hi NQN,
I have a bit of a problem with reading your blog… it makes me rather hungry!
The tagine sounds and looks delicious.
OMG! I was looking at a red Tagine today and thinking hmmmm, it is so beautiful but how do you use it?
Awesome woman. You read my mind, I am totally buying it now!
YUM!
So pretty – I really want one but have been umming and ahhing. Maybe I can find the shelf space after all.
okay…so now i want my very own tagine, but only if i can be assured that my meal will look as awesome as yours.
Hi Popeye-Sorry!
It was fantastic, so aromatic and gorgeous 
Hi Kelley-I agree, red is a great choice! I was the same, I liked the look of it before I knew what to do with it
Hi Suzie-I have an issue with storage too, too few cupboards, too much stuff! But this one’s pretty enough to put anywhere
Hi grace-I’m sure yours would end up being totally awesome!
Hi can you tell me do you fry the meat in the Tagine or in another pan then add to the Tagine, thanks but I heard you cant have this Tagine at a high heat.
Jinx! I was given this exact tagine 2 weeks ago as a gift and I love it so much. It sits on top of my stove so I can admire it. I will definitely be giving your recipe a try
Hi Joanie-Yep I fry the meat in the tagine. You can do it in a frypan too but it saves on washing. Even at a medium heat, the Tagine browns the meat really well
Hi Anthea-Cool! It is gorgeous isn’t it, such a showpiece
I’d love to know what you think of it
Just got the large Emile Henry Tanjine for Christmas after pining for one for years. As a frustrated hobby chef I am so happy, and cant wait to cook this beef Tanjine recipe today.
However, I always like to put in a drop of red wine with red meat I am sure thisd will enhance the flavour.
By the way I think the polenta is a great match, so I will do this as well.
In the future Going to be trying lamb shanks, Ossie Buco, kangaroo and fish in the coming weeks. Loved this website, its bookmarked I will be happy to let you know how I go.
Hi Patrick-It’s a lovely Tagine-I leave it out like an ornament in the house as it’s too gorgeous to hide in a cupboard (and too big!).
The ideas sound delicious, I can definitely see them working well in the Tagine!
Hi Was searching for recipes for beef roast and came across your beef tangine. Looks wonderful and I have the same tagine. I am on day 4 of a 30 day challenge to not buy food and only use what I have in sister’s and my house. Already out of lots of stuff because I wasn’t planning on this challenge – but fun. I’m going to use mushrooms instead of eggplant (out) but what is in your dried herb recipe? Thanks.
I have this exact same Tagine and I have used it many times, I love it. I will be trying this recipe this week. How do you think beef cheeks would go?
Cheers
Jim
Hi Noreen-The tagine spice mix is a prebought spice mix by Herbies which has cinnamon, cloves, chilli, cardamom and paprika. Sounds like a fun challenge!
Hi jim-I’ve never tried it with beef cheeks but I don’t see why it wouldn’t work well! I think they need to be slow cooked which is what the tagine does.
The Beef Cheeks worked a treat thanks for the recipe.
Hi Jim-That’s great to hear, glad that you liked it and you’re welcome!
Cooking it now, but will add, for the last 1/2 hour, 3 pears cored and cut in chunks, 1/2 raisins and 1/2 blanched slivered almonds. My mouth is watering as I type! Thanks for the recipe. Oh, I am using my glazed claypot instead of a tagine, but should work the same way.
unfortunately I have had a problem with mine I am wondering if it is because my electric hotplates are sealed. It cracked right around the bottom edge I cried. So, even after the milk trick I need some sorcery. I even went to the trouble of toasting and grinding my own spiced etc so I had to transfer the whole thing into a large frying pan and put the tajine lid on it, dinner was amazing but the tajine is dead. I dont know if there would be any warrenty?? sad Fran
Hi Janet-Sounds great and yes using substitutions is fine for tagine. Anything tends to work!
Hi fran-Hmm I wonder if it was already weak from a drop through transport etc like even before you bought it? They are delicate and won’t stand drops-my first one was smashed when I received it and they replaced it straight away. I don’t know if having sealed electric hotplates would contribute to it but perhaps give them a call and ask them. You poor thing!
Hi! Your tagine looks great, I have the same one and love it to pieces (well.. not literally!)
Just a tip I found useful.
If you do the tagine in the oven, you loose the whole idea of the dish. If you place it on the hob (and fill the small dish with water on top of the tagine). The liquid will evaporate then reach the top of the tagine, where it will then condense because it is cooler (aided by the water). This will make your dishes much more flavorsome. If you put it in the oven, this doesn’t happen and you might as well use a normal casserole dish!
Hope this helps, enjoy your tagine!
thanks. Have a tagine which have never used now l can give it a go. Love the sound of the spice mix.Have to get it.
Hi Will-Thankyou!
Ahh really? I didn’t know that. I’d love to do a taste test to see how the two compares! 
Hi gill-Wonderful, that’s great to know and have fun with yours!
Hey thanks so much! I am trying to cook beef tanjine for a Moroccan Dinner party and all my recipes talk about cooking in a pressure cooker, which i don’t have…but this tanjine crock, i guess could be duplicated by my regular roasting pots using your cooking times?
Hi NQN,
I’m road testing my own tagine for a Halloween party on Saturday night (together with your Witch’s Fingers!) and will try this recipe – roughly how many adults would this quantity serve?
Thanks heaps and love your blog.
Hi Lee Ann-Yes you could do it in a roasting pan with a cover as a replacement for the lid
Hi Pen-Fantastic! I’d say that this quantity would serve 3-4 with couscous and another side or an entree. You’re welcome and thanks for reading!
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