The tagine is the traditional dish par excellence in Morocco. It takes its name from the typical clay or glazed cooking vessel, also called a tagine, in which it is simmered over charcoal.
It is prepared with any primary meat ingredient (beef, lamb, poultry, or fish) and complemented with vegetables or even dried fruits. But what makes it so special is the combination of spices and aromatic elements, giving it a unique Moroccan taste that distinguishes it from an ordinary stew. Traditionally speaking, there is the everyday tagine, economical and modest, but always tasty. And on the other side, there’s the festive tagine, sophisticated and dazzling.
This rustic stew is complemented according to mood or market; the tagine is a joy for any cook because it can be prepared with all kinds of ingredients. It just takes creativity.
The tagine is a mysterious dish that subtly combines oriental spices, salty, and sweet: coriander, cinnamon, nutmeg, cumin... But it also owes its flavor to the use of garlic, parsley, lemon, and olive oil. Sweet and sour cooking, with dates, apricots, raisins or prunes, toasted almonds, or honey, are all ingredients that make it remarkably delicious.
Tagine with Prunes and Almonds
- Servings: 5-6
- Preparation time: 90 min
- Cooking time: 2 hrs
Ingredients
Lamb Meat
- 2 large chopped onions
- 2 teaspoons vegetable oil
- 2 teaspoons olive oil
- 1/2 teaspoon smen (ghee)
- 750g of lamb, medium cut
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon of turmeric
- ½ teaspoon saffron
- 1 teaspoon ground black pepper
- 1 tablespoon salt
- 2 cloves of garlic
- 1 tablespoon of parsley
- 1 tablespoon of coriander
Prune Sauce
- 2 cups of dried prunes
- 2 cinnamon sticks
- Honey
Decoration
- 1 cup almonds
- 1 teaspoon of vegetable oil
- 2 tablespoons of white sesame seeds
Instructions
Preparing the meat
- Slice the onions and arrange them on the tagine (if you do not have one, any slow cooker will do).
- Add the vegetable oil and the olive oil, and optionally the smen (it has a strong flavor, and not everyone likes its taste). Cook at medium heat until brown.
- Prepare the meat by adding the spices: ground cinnamon, ginger, turmeric, saffron, black pepper, and salt. Rub the meat by hand with the spices until they're well distributed over it. Then put it in the tagine and add the smashed garlic.
- Add the parsley and the coriander. Then add about 2 to 3 cups of water over the meat, cover it and leave it on the stove for at least an hour or until the meat is thoroughly cooked.
Making the sauce
- Put the prunes in a pot at low heat with a cup of lamb broth, the cinnamon stick, honey, and a pinch of salt. Leave it on the fire to boil until it becomes a thick caramel-like sauce.
Frying the almonds
- Put the almonds in hot water for about 2 min, take them out, and remove the skin.
- Gently fry them with vegetable oil in a pan at medium heat. Remove excess oil when ready.
Presentation
- Arrange the tagine by adding the prunes on top of the meat and then distribute the sauce.
- Decorate the tagine with the fried almonds, and lastly, spread sesame seeds over it.
