So pretty.
I carried a small one back all the way from Tunisia via Turkey - so carefully! The pottery store owner specifically asked if I wanted a cooking tagine or a decorative one - the cooking ones were mostly unadorned (lightly like the one you have pictured or the one I got which has a narrow band with blue painted design around it) , the beautifully painted ones were apparently not for cooking.
Then bought a bigger one at Marshalls many years later 
@Rooster you might enjoy the episode of David Chang’s travel/food show where he’s in Morocco with Chrissy Teigen and is invited to someone’s home for a traditional meal.
The lady of the house puts all her tagine ingredients into a pressure cooker and let’s it rip 
. There’s a funny exchange about using tagines at the end.
I loved it. Reminded me of all indian aunties sharing their actual home recipes - they always include a pressure cooker - obviously 
beautiful!
tacos campechanos - leftover rib eye and Spanish chorizo. Rice was different than my usual mexi-rice but just as flavorful, made with cilantro, garlic, onion, chicken bouillon and lime juice.
Thanks. I will.
everything about this looks amazing. I continually marvel at the number of dishes you crank out for Indian meals. Even my mom didn’t/doesn’t manage that. Love reading of your family meals and peripherally of the extended time away from home with family, and dealing with so many different specifications. Please keep sharing and Stay well.
Thank you for your kind words.
I was just telling my college roommate today that it is kind of ridiculous. I grew up with an indian meal that was comprised of one vegetable, a dal, meat or seafood, and carbs.
The notion of multiples of any of those (unless paired sets) at a single meal are abnormal. Last week we had more dishes than a weekday restaurant buffet 
.
BUT. When you combine a specific idea of menu on the part of the reigning adult, partial vegetarianism, and kid preferences (which I am very sympathetic to, having had my own pandered to at their age and also given all their doting grandparents and other aunts and uncles will be too far to indulge them for a long time) - we end up with occasional ridiculousness that I am dumbfounded by (and don’t tell my mom about or I’d get properly yelled at).
My self-sanity choice - after last week’s wedding spread 
- is to secretly and simply menu plan for the week in a semi-aligned way - so far so good.
Thanks for listening to me share / vent
You can use a heavy-base pan in a pinch, if you don’t want to invest in a tagine. I have a Chinese clay pot and use that.
I wanted mine without meat but it seemed impossible. Fortunately, the piece of meat is usually small and amounts of vegs are big. The meat is hidden deep in the heap of vegs and is the last thing you’ll see. They prepare the tagines and get them ready to be cooked so you can’t just ask them to remove the meat.
The cook let me see what’s inside. How they layer the ingredients in Morocco:
Mine
Would love to return to Morocco, but only with at least 2 more people in our party. Pollution is really bad and it’s not a country in which to enjoy a carefree holiday.
That looks lovely. I’ve always wanted a tagine and was wishing that some day I’d get one when in Morocco.
Would you mind sharing your cabbage recipe/technique?
I love cabbage and will often sauté a large panful with lots of onions but no seasoning and keep it the fridge to add to a meal as needed. I season it as needed to complement that night’s meal.
Yes, although I’d add it in the last 40 min of cooking or it will be mush.
Ok, thanks.
Final trip to the apple orchard this season and I was thinking baked apples the entire ride home.
Stuffed with sweet butter, dried prunes, cinnamon-nutmeg mix and salt. Dinner.
As they say, an apple a day…looks like a perfectly acceptable dinner @Rooster.
Yes, now that lunch is the larger meal of my day. I sleep better.
Sure!
Tempering - mustard, cumin, karipatta if you have it.
I’ve started adding the dry spices after this (powdered cumin, coriander, red chilli), though traditionally the cabbage would go in next - I find the distribution is better when they go in the oil and not on the cabbage.
If using potato, dice it somewhat small - 1cm or so. Then the potato goes in after tempering and before cabbage, splash of water, cover and cook till almost done.
Add small-chopped cabbage, mix well for the spices to distribute, cover and cook till half done. Give it another stir, check spicing and add salt (not at the beginning, higher chance of over salting). Cover and finish cooking. Add garam masala and stir through, finish with cilantro.
That’s my standard. For a change I’ll make thoran - skip potato and add fresh (at the end) or dessicated (with the cabbage) coconut, in which case the tempering will also include green chilli and some urad or yelow moong dal, plus some grated ginger in with the cabbage.
Stop cooking when it’s to your liking - we cook it soft unless it’s a a “half-cooked” preparation (in which none of the powdered spices are used, it’s more like a slaw).
I made creamy chicken stew with lots of veggies (carrots, celery, onion, garlic, corn, peas, and fresh spinach) in the IP, sort of after this recipe. I used all fresh herbs, no cheese, and made a half-n-half bechamel rather than using heavy cream. Could not find the mini gnocchi (I guess we ate them?), so broke up some lasagna noodles into it instead before pressurizing. Garnished with crispy bacon instead of cooking bacon in the pot.
Last night we camped and made Kenji Alt-Lopez’s cassoulet(ish) over the campfire. But cooked much less time as it was already getting late. Leftover kale salad to go with.
Thank you for the detailed instructions. I had to look up karipatta before I knew if I had it. Curry Leaves! One of my favorite things. I always have them in my freezer. No place local has them but I do but them very time I get to the Indian market(s).
