I need easy recipe for a ravine that is used in oven

Giordana
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4 Comments

lorigoldsby January 18, 2012
oops--here is the tagine link http://www.food52.com/hotline/6770-i-just-got-2-tagines-one-that-is-8-inches-and-one-that-is-12-inches-any-suggestions-for-some-great
 
lorigoldsby January 18, 2012
There were some good resources posted about this a few months ago. Personally, I just use whatever is in my pantry--be creative 1.5#-2# of cubed meat (I prefer lamb), a spice blend (sweet and savory-pick 4-6 spices, think cinnamon, cardamon, curry, coriander, turmeric, ginger or saffron ) some vegetables (think orange-carrots, pumpkin, sweet potatoes or hard squashes) some fruit (apricots, orange or lemons-preserved) some liquid or tomatoes and some aromatics (onion, rosemary and thyme). Bake at 300 for 2-3 hours, serve with couscous--sprinkle some nuts (pine nuts, almonds or cashews) and a fresh green herb (mint, parsley, or cilantro) on top.
 
ChefJune January 18, 2012
Please clarify. Have never heard of a ravine used in cooking.
 
Do you mean tagine? If so, I think you're not getting any answers because no one knows what you mean. Suggest reposting with it spelled correctly so tagine owners can leap to your aid!
 
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