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Moroccan Tagine
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 lb lamb or chicken, cut into chunks (or 4 cups of mixed vegetables for a vegetarian option)
- 1 cup chicken or vegetable broth
- 1 cup canned diced tomatoes
- 1/2 cup dried apricots, chopped
- 1/4 cup sliced almonds
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a tagine or large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
- Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground turmeric, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add the chunks of lamb or chicken (or mixed vegetables for a vegetarian option) to the pot and brown on all sides, about 5 minutes.
- Pour in 1 cup of chicken or vegetable broth and 1 cup of canned diced tomatoes. Stir to combine.
- Add 1/2 cup of chopped dried apricots and 1/4 cup of sliced almonds to the pot. Season with salt and pepper to taste.
- Cover the tagine or pot and simmer over low heat for 1 hour, or until the meat is tender (if using vegetables, cook for 30 minutes).
- Garnish with fresh cilantro before serving.
- Serve the Moroccan tagine hot with couscous or crusty bread.
The Moroccan tagine is a traditional North African dish named after the earthenware pot in which it is cooked. This slow-cooked stew is a culinary masterpiece, with a history dating back to the Berbers, who used the cone-shaped pot to cook meat, vegetables, and spices over hot coals. The dish has evolved over centuries, influenced by the diverse cultures of Morocco. Renowned chefs like Mourad Lahlou have elevated the tagine, infusing it with modern flair while staying true to its roots. Today, the best tagine can be found in the bustling markets of Marrakech or at iconic restaurants like Al Fassia in Casablanca. The key to a perfect tagine lies in the blend of aromatic spices, including cumin, coriander, and saffron, and the slow, gentle cooking process that allows the flavors to meld together. For a unique twist, consider the vegetarian version with chickpeas and sweet potatoes, or the seafood tagine with fresh fish and fragrant herbs.
110 min
4
400 calories
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