MOROCCAN TAGINE
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
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
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Rina khan Khan
[email protected]This tagine is a great way to use up leftover chicken or lamb.
Ira Ruseva
[email protected]I'm not a big fan of Moroccan food, but this tagine was actually really good. I'll definitely be making it again.
Romeo Bhai Vlogs
[email protected]This tagine is a bit pricey, but it's worth it. The ingredients are high-quality, and the flavors are amazing.
Jevonte
[email protected]I've made this tagine for my family several times, and they always love it. It's a great way to get them to eat their vegetables.
Hoor Momen
[email protected]This tagine is perfect for a cold winter day. It's hearty and warming.
Top Notch
[email protected]This tagine is a great way to impress your guests. It's elegant and delicious.
kambiz salehi
[email protected]I'm not sure what I did wrong, but my tagine turned out really dry. I think I might have overcooked the lamb.
Z Michael
[email protected]This tagine was a lot of work, but it was worth it. The flavors were amazing, and the lamb was so tender.
Ayaan Nuur
[email protected]I found this tagine to be a bit bland. I think it could have used more spices.
Andre' Johnson
[email protected]This tagine was a bit too spicy for my taste, but I still enjoyed it. I'll definitely make it again, but I'll use less harissa next time.
Toko Yipshidze
[email protected]I'm not a huge fan of tagine, but this recipe was actually really good. The flavors were well-balanced, and the lamb was cooked perfectly.
Peter Phoomahal
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Eustace Sinkamba
[email protected]This tagine is a great way to use up leftover vegetables.
Baby Sosa
[email protected]I love how versatile this recipe is. I've made it with chicken, lamb, and beef, and it's always delicious.
Stan
[email protected]This was my first time making tagine, and it turned out great! The instructions were easy to follow, and the dish was full of flavor.
Mya Eriacho
[email protected]I've made this tagine several times now, and it's always a hit. The flavors are amazing, and it's so easy to make.
Kirpal Singh
[email protected]This tagine was absolutely delicious! The lamb was so tender and flavorful, and the vegetables were perfectly cooked. I will definitely be making this again.