Tangia Of Cumin Recipes

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

Steps:

• Ask your butcher to detach half the meat from top of bone, fold that half back and tie it on itself and around bone, and have him saw off any excess bone. If he won't, do everything yourself. If you can't get long ribs, buy 4 pairs of shorter ribs(2-3 inches) and tie each pair together, meaty sides in.
• Preheat oven to 325 degrees. Season ribs with salt, pepper and cumin and pack closely in a roasting pan, with lemon halves between ribs. Add garlic and enough water to cover lemons.
• Cover dish with lid or foil, heat until almost simmering over medium heat and bake for 4 hours (about 3 hours for shorter ribs), keeping liquid barely simmering and turning ribs every hour. (Moroccans often cook at 125 degrees for 8 to 10 hours; most American ovens don't go that low, so if you want to try the slow cooking method, it should take about 6 hours at 180 degrees.) When ribs are tender, remove pan from oven and let cool to room temperature. Remove ribs from liquid, cut off strings and set aside. Skim grease from cooking liquid. Return ribs to liquid. Transfer to a clean bowl. Cover and refrigerate for 2-3 days, then warm before serving. Serve with bone in and cooking juice, with freshly steamed couscous.