Tagine is both a type of dish and the name of the cooking vessel in which it is traditionally prepared. It is a North African dish that originated in Morocco and is now popular in many parts of the world.
A tagine dish typically consists of slow-cooked meat (such as lamb, chicken, or beef) or vegetables, flavored with a combination of aromatic spices, herbs, and fruits. Common ingredients used in tagine include onions, garlic, ginger, cumin, coriander, cinnamon, saffron, preserved lemons, olives, and dried fruits like apricots or prunes. The combination of these ingredients creates a rich, flavorful sauce.
The cooking vessel, also called a tagine, is a clay or ceramic pot with a wide, shallow base and a cone-shaped lid. The unique shape of the lid helps to retain and circulate the steam, allowing the flavors to meld together and the ingredients to become tender and succulent. The tagine is traditionally placed over a charcoal or gas fire, but it can also be used on a stovetop or in an oven.
Traditional Moroccan Lamb Tagine
4
servings50
minutes2
hoursTagine is often served with couscous, rice, or bread, and it is a popular and beloved dish in Moroccan cuisine. It has gained popularity worldwide due to its distinctive flavors and the unique presentation in the tagine pot.
Ingredients
2 pounds (900g) lamb shoulder or leg, cut into chunks
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon saffron threads (optional)
1 cup chicken or vegetable broth
1 cup canned diced tomatoes
1 cup pitted green olives
1/2 cup dried apricots or prunes
2 tablespoons honey
Salt and pepper to taste
Chopped fresh cilantro or parsley for garnish
Directions
- Heat the olive oil in a large tagine or a heavy-bottomed pot over medium heat.
- Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Season the lamb chunks with salt and pepper, then add them to the tagine. Cook until browned on all sides.
- Add the ground ginger, ground cumin, ground coriander, paprika, turmeric, cinnamon, and saffron threads (if using). Stir well to coat the meat with the spices.
- Pour in the chicken or vegetable broth and canned diced tomatoes. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low and cover the tagine with its lid. Let it cook gently for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
- Add the green olives, dried apricots or prunes, and honey to the tagine. Stir to combine.
- Cover the tagine again and let it simmer for an additional 15-20 minutes to allow the flavors to blend.
- Taste and adjust the seasoning with salt and pepper if needed.
- Garnish with chopped fresh cilantro or parsley before serving.
- Serve the tagine hot with couscous, rice, or bread.