Lamb Tagine

Like lamb tagine, many foods are made in tagine or tajine, a heavy clay pot –frequently decorated – consisting of two parts: a flat circular base and a cone to cover it. The food is cooked slowly to make the meat tender. One of this dishes is lamb tagine, but chicken tagine is also very common.

One of the most popular recipes for the lamb tagine is as follows:

For 6 persons:

• 1.4 kg lamb meat, cut into cubes

• 70 ml olive oil,

• 0.8 g ground turmeric

• 1 small cayenne pepper

• 6 cloves of garlic

• 2 g cumin

• 25 ml honey

• 7 g paprika

• 3 g cinnamon in powder

• 1 g cloves

• 2 g cardamom

• 7 g salt

• 1 g ginger

• 2 g saffron

• 2 g coriander

• 330 g onions,

• 7-1/2 carrots,

• 8 g fresh ginger

• 2 zest of lemon

• 15 ounces of homemade chicken broth

• 80 g tomato sauce

Fry the lamb in the olive oil and set aside.

Ground and mix the rest of the ingredients.

Add the ingredients and the lamb to the broth and put to heat in the tagine. Close it with the cone.

Simmer for 2 hours. Add water if necessary. And the lamb tagine is ready!

Tagine Pot, for lamb tagine

You can try with some other type of meat, adding new ingredients as pine nuts, raisins… etc. Experiment!

Moroccan Beef Stew

The tagine can be used to cook any food

Big Tajine

O to present food

Big Tagine full of chickpeas and cuscus