Best 8 Moroccan Pork Tagine Recipes

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Tantalize your taste buds with the delectable flavors of Moroccan pork tagine, a traditional North African dish that combines the richness of pork with an aromatic blend of spices and vegetables. This hearty stew, prepared in a traditional tagine or a Dutch oven, offers a symphony of flavors and textures, making it a perfect choice for a special occasion or a cozy family meal. As you embark on this culinary journey, let us guide you through the process of creating an authentic Moroccan pork tagine that will transport your senses to the vibrant markets and bustling streets of Morocco.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN TAGINE



Moroccan Tagine image

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h15m

Yield 5

Number Of Ingredients 12

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
  • Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g

MOROCCAN PORK TAGINE RECIPE - (3.8/5)



Moroccan Pork Tagine Recipe - (3.8/5) image

Provided by Harleygirl

Number Of Ingredients 15

1 tablespoon all-purpose flour
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon powdered saffron or 1/2 teaspoon turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 pound well-trimmed pork tenderloin, cut into 3/4-inch medallions
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2-1/2 cups chicken broth, divided
1/3 cup golden or dark raisins
1 cup uncooked couscous
1/4 cup chopped fresh cilantro
1/4 cup sliced toasted almonds (optional)

Steps:

  • 1.Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat. 2.Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally. 3.Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. 4.Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.

TAGINE OF PORK WITH SWEET POTATO AND RAS-EL-HANOUT



Tagine of Pork with Sweet Potato and ras-el-hanout image

Moroccan flavors highlight this easy, low-fat, tagine of pork, with sweet potatoes and spicy ras-el-hanout and preserved lemon. On the table in about one-hour.

Provided by LindySez

Categories     Main Course     Pork

Time 40m

Number Of Ingredients 15

2 tablespoons Ghee or 1 tablespoon extra virgin olive oil + 1 tablespoon unsalted butter
1 1/2 pounds pork tenderloin (cubed in about 1-inch pieces)
1 1 - inch piece of fresh ginger, peeled and finely chopped
1/2 cup onion (finely chopped (about 1 medium or 1/2 large))
2 teaspoons ras-el-hanout (or to taste)
1/4 to 1/2 teaspoon cayenne pepper
Water (as needed)
2 medium-small sweet potatoes (peeled and cubed)
1 15-ounce can diced tomatoes with juice
1 1/2 cups frozen peas
Salt and freshly ground pepper (to taste)
Garnishes
Preserved lemon (chopped)
1/4 cup toasted pistachio (coarsely chopped)
1/2 cup fresh cilantro leaves

Steps:

  • Heat the ghee (or oil and butter) in a stove-top approved tagine or heavy-bottomed casserole. Pat the pork dry with towels and season lightly with salt and freshly ground pepper. Saute in the ghee, stirring until lightly browned; add the ginger and onion and cook, stirring often, until the onion is tender. Add the ras-el-hanout and cayenne, stir in well, then add enough water to cover the meat; bring to a simmer, cover and simmer for 10 - 15 minutes.
  • Add the sweet potato and tomatoes with their juice, cover and simmer 10 minutes or until the potato is tender; stir in the peas; cook 5 minutes until done. Taste and adjust seasonings.
  • Top the tagine with the preserved lemon, pistachios, and cilantro. Serve with a side of rice or couscous.

Nutrition Facts : ServingSize 1 serving, Calories 561 kcal, Carbohydrate 36 g, Protein 51 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 148 mg, Sodium 578 mg, Fiber 7 g, Sugar 17 g, UnsaturatedFat 13 g

MOROCCAN PORK TAGINE



MOROCCAN PORK TAGINE image

Categories     Chicken     Pork     Casserole/Gratin

Yield 4

Number Of Ingredients 15

1 tablespoon all-purpose flour
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon powdered saffron or 1/2 teaspoon turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 pound well-trimmed pork tenderloin,
cut into 3/4-inch medallions
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2½ cups chicken broth, divided
1/3 cup golden or dark raisins
1 cup uncooked couscous
1/4 cup chopped fresh cilantro

Steps:

  • Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat. Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally. Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.

MOROCCAN TAGINE



Moroccan Tagine image

This lightly sweet stew is from North Africa and was adapted from a gourmet and international recipe website. It also will be included in the Zaar World Tour 2005 swap, africa.

Provided by lauralie41

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 teaspoons vegetable oil
2 cups onions, chopped
2 large garlic cloves, crushed
1 cup carrot, sliced crosswise 1/8 inch thick
1 large green bell pepper, cut into 1/4 inch strips
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup water
1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups)
1/2 cup raisins
1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas)

Steps:

  • In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
  • Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
  • Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
  • Stir mixture occasionally while cooking.
  • Serve this stew over couscous, rice or cooked grains.

Nutrition Facts : Calories 303, Fat 4.3, SaturatedFat 0.6, Sodium 518.9, Carbohydrate 61.8, Fiber 13.6, Sugar 19.9, Protein 9.4

STOVETOP MOROCCAN TAGINE



Stovetop Moroccan Tagine image

An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.

Provided by JRLJACKSON

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper

Steps:

  • Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
  • Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 44.7 g, Cholesterol 20.3 mg, Fat 4.3 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 0.7 g, Sodium 878.5 mg, Sugar 9.3 g

MOROCCAN TAGINE



Moroccan Tagine image

This is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. If you have a tagine, you could use it for the recipe, I however do not. Serve over couscous.

Provided by Sassy Syrah

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

2 teaspoons vegetable oil
2 cups chopped onions
2 garlic cloves, crushed
2 boneless skinless chicken breasts, diced 1/2 cm cubes
1 cup carrot, sliced 1/2 cm thick
1 large red capsicums (also known as a bell pepper) or 1 large green capsicum, cut into strips (also known as a bell pepper)
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne
1 cup water
1 medium eggplant, cut into 1 cm cubes
1/2 cup raisins (I have substituted sultanas)
1 (400 g) can chickpeas, drained and rinsed (I understand these are called garbanzo beans in other places)
1/2 cup dried apricot (optional)

Steps:

  • Heat oil in a saucepan over medium heat.
  • Add the onion and garlic, stirring for a few minutes until onion is translucent.
  • Add chicken and lightly colour, stirring. Remove from pan.
  • Add carrots, capsicum, and spices.
  • Stir dry to toast.
  • Once a nice aroma comes from the pan, add 1/2 cup of water.
  • Cook stirring occasionally for 5 minutes.
  • Add remaining ingredients.
  • Cover and simmer over a medium heat for 30 minutes until veggies are tender.
  • Stir frequently during cooking, to prevent catching on the bottom.
  • You may need to add additional water.
  • Serve with couscous.
  • NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
  • Make sure you rinse the excess salt off and dry well in that case.

MOROCCAN TAGINE



Moroccan tagine image

A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Provided by John Torode

Categories     Dinner, Main course

Time 2h5m

Number Of Ingredients 16

2 red onions , chopped
3 garlic cloves
small knob fresh root ginger , peeled
100ml/3½ fl oz lemon juice (about 3 lemons)
100ml/3½ fl oz olive oil
1 tbsp each honey, cumin, paprika, turmeric
1 tsp hot chilli powder
handful coriander , chopped
1 tbsp olive oil
3 carrots , cut into chunks
3 large parsnips , cut into chunks
3 red onions , cut into chunks
2large potatoes , cut into chunks
4 leeks , ends trimmed and cut into chunks
12 dried prunes , dates or figs
2 sprigs mint , leaves only, finely chopped

Steps:

  • To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
  • Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium

Tips:

  • Choose the right cut of pork: For this recipe, a fatty cut of pork like pork shoulder or pork belly is best. These cuts will braise well and become tender and flavorful in the tagine.
  • Brown the pork before braising: Browning the pork before adding it to the tagine will help to develop its flavor and give the dish a richer color.
  • Use a variety of spices: Moroccan tagines are known for their complex and flavorful spice blends. For this recipe, you'll need cumin, coriander, paprika, ginger, and turmeric. You can also add other spices to your taste, such as cinnamon, cardamom, or saffron.
  • Don't overcrowd the tagine: When adding the pork and vegetables to the tagine, make sure not to overcrowd it. The ingredients should be able to fit in a single layer so that they can cook evenly.
  • Cook the tagine over low heat: Tagines are traditionally cooked over low heat for several hours. This allows the flavors to develop and the meat to become tender.
  • Serve the tagine with couscous or rice: Moroccan tagines are typically served with couscous or rice. You can also serve them with bread or pita.

Conclusion:

Moroccan pork tagine is a delicious and flavorful dish that is perfect for a special occasion. The combination of tender pork, sweet and savory vegetables, and aromatic spices makes this dish a winner. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting recipe, give Moroccan pork tagine a try. You won't be disappointed!

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