Lamb and butternut squash tagine recipe (حلال)

[efrancesco]

1. Adding the spices directly into the pan will most certainly burn them and leave a bitter taste on your palate.

2. As for saffron, ideally you'll leave it in milk for 20-30mins, and then add that to your food. Saffron is an expensive spice and you're killing its taste by cooking it for an hour.

3. The meat is usually cooked with whole spices i.e. cinnamon sticks, cardamon or cloves, because they can take the heat and, essentially, release their flavors in extended cooking periods.

Just my 2¢.

[Safet]

You are nuts.