Moroccan tagine in a traditional way of cooking. This lamb tagine is made with classic flavors of Morocco. A Moroccan tagine is actually the cooking vessel. It is an earthenware dish that has two pieces. The bottom portion is where the ingredients are placed and the conical shaped top is placed over the bottom during cooking. It allows the food being cooked to remain tender and moist.
Tagines can be made with any type of meat or fish even vegetarian recipes are abundant. Chicken with green olives and lemon is another traditional recipe This lamb tagine is a classic and beautifully sweetened with honey. We loved this served alongside couscous made from scratch which was outstanding to sop up that delicious sweet sauce.
Be sure if you are using a glazed tagine to use a diffuser over gas heat to avoid the tagine from cracking. Note that the bottom of the tagine is typically used as the serving dish as well. If you would like to get a tagine you can pick one up here and a diffuser here. I love the way the tagine look on the table and especially what a wonderful job they do cooking the dish. Perfect!
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Moroccan Tagine (Lamb with prunes, apricots and honey)
- 2 Tablespoons olive oil
- 2 Tablespoons blanched almonds
- 1 red onion chopped finely
- 2 garlic cloves minced
- 1 inch of ginger peeled, and chopped finely
- 1 pinch saffron threads
- 2 cinnamon sticks
- 2 teaspoons coriander seeds crushed
- 1 lb. lamb from shoulder, leg or shanks, trimmed and cubed
- 12 pitted prunes soaked for 1 hour and drained
- 6 dried apricots soaked for 1 hour and drained
- 4 strips of orange peel
- 2 tablespoons dark honey
- salt and pepper to taste
- a handful of Fresh Cilantro leaves chopped
- Heat the oil in a tagine, stir in the almonds and cook until golden.
- Add in the onions, garlic and saute until translucent
- Stir in the ginger, saffron, cinnamon sticks and coriander.
- Add in the lamb and coat stirring well, saute for a minute of two.
- Pour in enough water to cover the meat and bring it to a boil
- Reduce heat to simmer and place the cover of the tagine and let cook for about an hour
- Add in the prunes, apricots and orange peel, simmer for 20 more minutes covered
- Add salt and pepper to taste
- Stir in the honey and 1/2 of the chopped cilantro leaves, add a little water if necessary.
- You want the sauce to be syrupy but not dry.
- Simmer for 10 more minutes covered
- adjust seasoning as necessary, garnish with cilantro and serve
- Excellent with couscous or bread.