Moroccan and Algerian tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron, paprika and chilli.
The traditional tagine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tagines can also be cooked in a conventional oven or on a stove top.
This recipe is for a small parcel of lamb slices which I deboned and trimmed of all fat. This recipe came about when I was gifted a tagine which I had been coveting and so this was my take on the popular lamb tagine dish. Unfortunately I always cook ‘ahreh ahreh’ ( without measurements) and so I do not have exact amounts..
fine pepper- black and white mixed
paprika- quite a bit
ground ginger powder
salt to taste
Slice and sauté an onion in olive oil and ghee, add crushed garlic and then add your cleaned and washed meat.
Braise well, add spices and braise well again.
Add 3 chopped tomatoes ( depending on your amounts, you are aiming for a nice thick gravy)
Cook on low till meat is tender ( cook on low throughout ) with a pinch of saffron and some water- I added chopped carrots as well.
When almost done add a tsp of clear honey and your apricots and dates ( I used mabroom)
Before serving sprinkle chopped almonds that have been lightly fried and sprinkle with chopped coriander.
Serve with cous cous.