-
-
My review
Moroccan Tagine
MAX BOSIO
"Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 15 m servings 394 calsOriginal recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
- Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 394 calories; 14.5 g fat; 42.7 g carbohydrates; 26.4 g protein; 71 mg cholesterol; 68 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2332 Ratings
-
-
-
-
-
Most helpful positive review
10/24/2004
These spices look great, but for the love of Morocco, do NOT serve over rice. If you want to serve over something, use couscous and omit the almonds.
Most helpful critical review
4/14/2005
This tagine was just ok. It wasn't my favorite, but my boyfriend did enjoy it. I thought the dish lacked flavor...and I even tried adding some extra flavor to it while it was cooking. Also fo...
Most helpful
Most positive
Least positive
Newest
10/24/2004
These spices look great, but for the love of Morocco, do NOT serve over rice. If you want to serve over something, use couscous and omit the almonds.
6/13/2005
i added 1TBS of Lemon juice half a cube of cubed chicken stock an extra tsp of cumin and a bay leaf. it tasted alot better.
12/3/2009
Tasty and easy way to serve lamb. I made a few substitutes to accommodate the ingredients I had on hand. I substituted sultana raisins for the golden, and MacIntosh apples for the pears. Rath...
1/6/2008
This recipe for Lamb Tagine was simply wonderful! And it was so easy to make - I'll definitely be making this next time I host a dinner party. Also, I served this over couscous instead of rice.
2/17/2007
I thought this recipe was delicious! I love spice so i pretty much doubled the spices and left out the almonds as i didn't have any on hand. I also served mine over couscous instead of rice. ...
9/10/2009
I enjoyed this recipe. It reminded me of an actual "tagine" dish I had in Morocco. Based on other reviewers using broth instead of water, I threw in a cube of lamb buillon and I think it was a...
12/26/2010
I decided to try this recipe for a Moroccan themed holiday dinner this year. It turned out great! I did have to tweek it a little. I used chicken breast instead of lamb and I followed the advice...
4/14/2005
This tagine was just ok. It wasn't my favorite, but my boyfriend did enjoy it. I thought the dish lacked flavor...and I even tried adding some extra flavor to it while it was cooking. Also fo...
2/21/2005
This recipe was perfect for the meal I planned for Valentine's Day. One thing I learned, though...DO NOT substitute with beef cubes! Very dry!