Unsecure chicken perches

[abwsco]

Apologies for the daft question but is it greasy Really fancy doing one but can't stomach fatty meat. One reason why I never do a hotpot.

[Alis girls]

Sorry cant help with this - I read it as Lamb tongue - what a delicacy - now wheres my specs

[Daphne]

I think if you don't like hotpot you won't like this. It should use a reasonably fatty cut and slow cook it. If you make it the day before and chill, you would be able to remove any hardened fat on the surface. However, the point of this version of the dish is to give a rich rounded flavour and that comes from fat mingling with the liquid. What about trying a veggie version? I believe there is also a chicken version.

[The Dogmother]

Yes, tagine can be made with any type of meat, poultry or fish. I used to make loads when I lived in Tunisia

[Rhapsody]

Theres no reason why you cant use a lean cut of meat- I found this on t'interweb, never tried it myself but it can be done http://www.cookitsimply.com/recipe-0010-01t5172.html

[The Dogmother]

I have to say that I've never found is greasy when I cook it and I don't like fatty food.

[abwsco]

Thanks everyone I'll report back.

[Lesley]

I cut all the fat off my lamb and it still makes a good tagine.

[majorbloodnock]

It's precisely because tagines can often be quite rich dishes that they're sometimes accompanied by a kind of salad that combines chopped crunchy vegetables (celery, sweet peppers, onion etc.) with lemon juice. It's really tart, but works incredibly well with a tagine.

 

If you're still against the fat, I'd do as previously suggested; cook it the day before, let it cool and then lift off the solidified fat. That way most of the flavour will have leeched out into the remaining liquid. You can still serve with the salad too, of course.