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Tagine is a traditional dish by excellence of Morocco, it is
slow-cooked stews braised at low temperatures, resulting in tender meat
with aromatic vegetables and sauce. Using traditional tagine pot is
important for having good result.
Meats used in tajines are often : chicken, veal, beef, lamb, fish or pigeon with a medley of ingredients : olives, quinces, apples, pears, apricots, dates, nuts, raisins, prunes, with preserved lemons, with or without honey.
To flavour tajines in Moroccan cuisine, we use different spices like saffron, ginger, turmeric, cumin, paprika, pepper, ground cinnamon and Ras el hanout.
Meats used in tajines are often : chicken, veal, beef, lamb, fish or pigeon with a medley of ingredients : olives, quinces, apples, pears, apricots, dates, nuts, raisins, prunes, with preserved lemons, with or without honey.
To flavour tajines in Moroccan cuisine, we use different spices like saffron, ginger, turmeric, cumin, paprika, pepper, ground cinnamon and Ras el hanout.
Some Famous tajines are mqalli or mchermel usually reserved for special occasions (weddings, parties or celebrations).
Lamb with onions and raisins tajine
Ingredients :
4 tablespoons of vegetable oil
2 large onions, chopped
1 teaspoon of cinnamon powder and 3 cinnamon stick
1 teaspoon of ginger powder
1 teaspoon ground black pepper
1 pinch of saffron powder
1 whole shoulder of lamb cut into pieces
1 bunch of parsley
4 tablespoons of honey
300 g of grapes
salt
Recipe :
In a pan heat the oil with onions, spices, 1 teaspoon salt and 1 liter of water. Mix thoroughly.
Add the lamb pieces and bring to a boil.
Stir again and add the parsley bouquet attached. Cook for 20-25 minutes, stirring regularly.
Remove the meat from the pot before it is fully cooked.
In the pot, put the honey and raisins previously rinsed with cold water. Simmer uncovered on low heat for 15 minutes to reduce the sauce well.
Return the meat to the pan and heat over very low heat for about 15 minutes to complete cooking.
In a bowl, prepare the meat, coat with sauce with onions and raisins and serve immediately.
Lamb with onions and raisins tajine
Ingredients :
4 tablespoons of vegetable oil
2 large onions, chopped
1 teaspoon of cinnamon powder and 3 cinnamon stick
1 teaspoon of ginger powder
1 teaspoon ground black pepper
1 pinch of saffron powder
1 whole shoulder of lamb cut into pieces
1 bunch of parsley
4 tablespoons of honey
300 g of grapes
salt
Recipe :
In a pan heat the oil with onions, spices, 1 teaspoon salt and 1 liter of water. Mix thoroughly.
Add the lamb pieces and bring to a boil.
Stir again and add the parsley bouquet attached. Cook for 20-25 minutes, stirring regularly.
Remove the meat from the pot before it is fully cooked.
In the pot, put the honey and raisins previously rinsed with cold water. Simmer uncovered on low heat for 15 minutes to reduce the sauce well.
Return the meat to the pan and heat over very low heat for about 15 minutes to complete cooking.
In a bowl, prepare the meat, coat with sauce with onions and raisins and serve immediately.
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