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Moroccan Tagines
by Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
Ingredients
Instructions
Mix the paprika, cayenne, cinnamon, ginger, and garlic in two tablespoons of the olive oil and tomato in a large bowl. Add the beef and toss to coat. Cover and marinate in the refrigerator overnight,
Heat the remaining oil in the bottom of the tagine or skillet and fry the shallots, potaotes, and carrots until they begin to color. Remove.
Add the beef and brown on all sides. Return the vegetables to the tagine along with the chopped tomatoes and any remaining marinade. Cover and cook over a low heat for 3 to 4 hours or until the beef is tender.
Add the parsley, season with salt, and stir in the olives. Continue cooking for 15 minutes.
Serve this tagine with plain couscous.
| Servings |
| 4 to 6 |
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This recipe and others can be found in the following article: Moroccan Taginesby Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations Ingredients1 1/2 pounds stewing beef, cut in 1-inch pieces 1 teaspoon ground paprika 1 teaspoon ground cayenne chile 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 cloves garlic, crushed 1/4 cup extra-virgin olive oil 2 tablespoons tomato puree 4 shallots, quartered 1 large potato, cubed 2 large carrots, diced 1 can chopped tomatoes 2 tablespoons chopped fresh flat leaf parsley Salt 1/2 cup pitted green olives
InstructionsMix the paprika, cayenne, cinnamon, ginger, and garlic in two tablespoons of the olive oil and tomato in a large bowl. Add the beef and toss to coat. Cover and marinate in the refrigerator overnight, Heat the remaining oil in the bottom of the tagine or skillet and fry the shallots, potaotes, and carrots until they begin to color. Remove. Add the beef and brown on all sides. Return the vegetables to the tagine along with the chopped tomatoes and any remaining marinade. Cover and cook over a low heat for 3 to 4 hours or until the beef is tender. Add the parsley, season with salt, and stir in the olives. Continue cooking for 15 minutes. Serve this tagine with plain couscous.
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