Moroccan Tagine

5 from 1 vote

Bursting with bold flavors and fragrant aromas, this traditional dish takes you on a culinary journey through the streets of Morocco.

Course Main Course

Cuisine Mediterranean, Moroccan

Keyword Moroccan Dinner, Moroccan Tagine, Tagine

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings People

Calories 250kcal

Equipment

1 Tagine Tagine pots are made out of clay. They can be glazed or unglazed.

Ingredients

3 lb lamb or beef (Your choice) cut into 1 1/2-inch pieces
2 tsp Kosher salt
2 tbsp Unsalted butter
1 ¾ cups Bouillon
2 tbsp Extra virgin olive oil
1 large Onion chopped
1 tsp Tomato paste
1 tsp Ground ginger
¾ tsp Ground turmeric
1 small Cinnamon stick or 1/2 tsp ceylon ground cinnamon
¼ tsp Black pepper
pinch Saffron
⅓ cup Chopped fresh cilantro
⅓ cup Chopped fresh parsley
1 small Slice of preserved lemon
⅓ cup Dried prunes (Optional)
⅙ cup Dried walnuts (Optional)

Instructions

Use a Tagine Pot: While it is possible to cook a tagine in a regular pot, using an authentic tagine pot made of clay will enhance the flavors and textures of the dish. The clay material helps to distribute heat evenly and retains moisture, resulting in tender meat and flavorful vegetables.
Layer the Ingredients: To ensure that all the flavors meld together, it is important to layer the ingredients in the tagine pot. Start with a base of onions and garlic, then add the meat and spices. Next, layer the vegetables and any dried fruits or nuts. This layering technique allows the flavors to build and blend as the tagine cooks.
Cook Over Low Heat: The key to a successful tagine is low and slow cooking. The tagine pot retains heat well, so it is important to cook the dish over low heat to allow the flavors to develop and the ingredients to become tender. Resist the temptation to turn up the heat, as this can result in overcooked or burnt ingredients.
Add Liquid Sparingly: Moroccan tagines typically have a thick sauce, so it is important to add liquid sparingly. Start with a small amount of broth or water, and add more if necessary. The vegetables and meat will release their own juices as they cook, creating a flavorful sauce.
Let it Rest: Once the tagine is cooked, it is important to let it rest for a few minutes before serving. This allows the flavors to meld together even further and allows the meat to become even more tender. The resting time also allows the sauce to thicken slightly, resulting in a more cohesive dish.
Following these tips will help you create a Moroccan tagine that is bursting with flavors and textures. Take your time, enjoy the process, and savor the delicious results.

Notes

Tips for Cooking Moroccan Tagine

Cooking a Moroccan tagine requires some special techniques to ensure that the flavors are fully developed and the ingredients are cooked to perfection. Here are a few tips to help you create the best Moroccan tagine possible:

Use a Tagine Pot: While it is possible to cook a tagine in a regular pot, using an authentic tagine pot made of clay will enhance the flavors and textures of the dish. The clay material helps to distribute heat evenly and retains moisture, resulting in tender meat and flavorful vegetables.
Layer the Ingredients: To ensure that all the flavors meld together, it is important to layer the ingredients in the tagine pot. Start with a base of onions and garlic, then add the meat and spices. Next, layer the vegetables and any dried fruits or nuts. This layering technique allows the flavors to build and blend as the tagine cooks.
Cook Over Low Heat: The key to a successful tagine is low and slow cooking. The tagine pot retains heat well, so it is important to cook the dish over low heat to allow the flavors to develop and the ingredients to become tender. Resist the temptation to turn up the heat, as this can result in overcooked or burnt ingredients.
Add Liquid Sparingly: Moroccan tagines typically have a thick sauce, so it is important to add liquid sparingly. Start with a small amount of broth or water, and add more if necessary. The vegetables and meat will release their own juices as they cook, creating a flavorful sauce.
Let it Rest: Once the tagine is cooked, it is important to let it rest for a few minutes before serving. This allows the flavors to meld together even further and allows the meat to become even more tender. The resting time also allows the sauce to thicken slightly, resulting in a more cohesive dish.

Nutrition