on January 20, 2013
I received a tagine for Christmas last year (2012) from my brother and used this book to make my second dish: the butternut squash tagine with almonds and sultanas. It turned out looking just like photo. I modified it slightly, adding black-mustard seed to the olive oil at the beginning to give it an additionally nutty flavour.
I also tried it with a spice melange from a seller in BC, listed here in Amazon: Sultana Spice World Blends. They also have a Ras el Hanout and a "Moroccan Magic" blend. These were so fragrant that when they arrived in a bubble-wrap package, we could smell them through it. Delicious! I used the "Hot Hot Maroc" with additional roasted cumin and grated ginger too. Today is -30C outside and this was a perfect, toasty, cozy dish for dinner.