Tagine
Tagine
A Moroccan main dish seasoned with ras el hanout. Like most indigenous stews, the protein can vary with your tastes -- beef, lamb, chicken, or fish, with the vegetables varying depending on your choice. And vegetarian tagine is also common, best with seasonal vegetables. The choice of dried fruits and nuts is based on your preference.
Ingredients
- 2 tbsp olive oil
- 1 tsp turmeric
- 2 pounds beef or leg of lamb, trimmed and cut into 1-inch cubes
- 1 onion, sliced thin
- 1 cup chicken broth
- 8 threads saffron, crushed
- 2 tbsp ras el hanout
- 1 cup dried apricots, sliced into small strips
- 2 tbsp honey
- 1 tsp cinnamon
- 1/2 tsp ground pepper
- 1 tsp kosher salt
- 1/4 cup slivered almonds, toasted
- 1-2 cups seasonal root vegetables (carrots, parsnips, butternut squash, sweet potatoes)
Instructions
- Preheat oven to 325 degrees.
- In a bowl, toss the lamb chunks in the ras el hanout. In a Dutch oven or other enameled casserole, heat the olive oil over medium-high heat and sauté the turmeric and lamb until the meat is lightly browned. Add the sliced onion and continue to sauté until the onions are soft.
- Remove from heat and mix in the remaining ingredients, ending with the cup of broth.
- Cover and place in the oven for 1 to 1 1/2 hours. Remove from oven and serve over couscous, rice, or warm pita bread.
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