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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
In a tagine, large stockpot, or Dutch oven, whisk the ras el hanout, ginger, cayenne, saffron, salt and pepper into half of the broth. Add the lamb, onion, garlic, cinnamon stick, tomatoes, and butter. Add the remaining broth and place over a high heat. When the liquid is almost boiling, reduce the heat, cover, and simmer until the lamb is tender about 1 1/2 hours.
Stir in the prunes, almonds, honey, and cinnamon. Cover and simmer until the meat is very tender, an additional 30 minutes.
Uncover the pot, raise the heat and cook over a medium high heat, and stirring occasionally, until the stew has slightly thick, about 20 more minutes.
| 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 Ingredients2 tablespoons Ras el Hanout, either store-bought or see recipe here 1 teaspoon ground ginger 1/2 teaspoon ground cayenne chile 1/4 teaspoon saffron threads 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds boneless lamb, cut into 1 1/2-inch cubes 1 cup coarsely grated onion 3 cloves garlic, chopped 1 4-inch stick cinnamon 3 small tomatoes, chopped 2 tablespoons butter or margarine 2 cups beef broth 1 1/2 cups dried prunes 1 1/2 cups whole blanched almonds, sauteed in butter 2 to 3 tablespoons honey 1 teaspoon ground cinnamon
InstructionsIn a tagine, large stockpot, or Dutch oven, whisk the ras el hanout, ginger, cayenne, saffron, salt and pepper into half of the broth. Add the lamb, onion, garlic, cinnamon stick, tomatoes, and butter. Add the remaining broth and place over a high heat. When the liquid is almost boiling, reduce the heat, cover, and simmer until the lamb is tender about 1 1/2 hours. Stir in the prunes, almonds, honey, and cinnamon. Cover and simmer until the meat is very tender, an additional 30 minutes. Uncover the pot, raise the heat and cook over a medium high heat, and stirring occasionally, until the stew has slightly thick, about 20 more minutes.
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