Authentic Moroccan Tagine
Slow-cooked Moroccan tagine with tender meat, vegetables, and aromatic spices.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 lbs lamb or chicken, cut into chunks
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 cup dried apricots
- 1 cup green olives
- 2 tbsp olive oil
- 1 tbsp ginger, grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp paprika
- 1 pinch saffron threads
- 1 cup chicken or vegetable broth
- Fresh cilantro for garnish
- Salt and pepper to taste
Nutrition Facts
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Instructions
Marinate the meat: In a large bowl, mix the meat with minced garlic, grated ginger, cumin, coriander, turmeric, cinnamon, paprika, saffron, salt, and pepper. Let it marinate for at least 30 minutes.
Sauté the onions: Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes.
Brown the meat: Add the marinated meat to the pot and brown on all sides, about 5-7 minutes.
Add vegetables and broth: Stir in the carrots, zucchini, dried apricots, and green olives. Pour in the broth and bring to a gentle simmer.
Slow cook: Cover the tagine or pot and reduce the heat to low. Let it simmer for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors meld together.
Garnish and serve: Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot with couscous or crusty bread.
Chef's Tips
- Tagine Pot: If using a traditional tagine pot, ensure it is properly seasoned and heat it gradually to prevent cracking.
- Spice Balance: Adjust the spices to your preference. Some like it more cinnamon-forward, while others prefer more cumin.
- Vegetable Variations: Feel free to add other vegetables like potatoes, sweet potatoes, or bell peppers.
- Sweet and Savory: For a sweeter tagine, add more dried fruits like prunes or dates.
- Leftovers: Tagine tastes even better the next day as the flavors continue to develop. Store in the fridge for up to 3 days.
