Moroccan Tagine

A Moroccan Tagine is a slow-cooked stew traditionally made in a tagine pot, a conical clay vessel that helps retain moisture. The dish combines meat (usually lamb or chicken), vegetables, dried fruits, and spices like cinnamon and cumin to create a complex and aromatic flavor profile.

Ingredients:

• 1 kg lamb (or chicken), cut into pieces

• 2 large onions, chopped

• 3 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon turmeric

• 1/4 teaspoon saffron threads (optional)

• 1 cup dried apricots, chopped

• 1 cup almonds, toasted

• 2 tablespoons olive oil

• 2 cups vegetable broth

• Salt and pepper to taste

• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large tagine or heavy-bottomed pot over medium heat.

2. Add onions and sauté until they become soft and translucent, about 5 minutes.

3. Stir in garlic, cumin, cinnamon, ginger, turmeric, and saffron. Cook for another 2 minutes until the spices become fragrant.

4. Add the lamb or chicken pieces to the pot and brown them on all sides.

5. Add the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1-1.5 hours until the meat is tender.

6. Stir in the dried apricots and continue to cook for another 10-15 minutes.

7. Garnish with toasted almonds and fresh cilantro before serving.

Serving Suggestions:
Serve with couscous or warm flatbread to soak up the flavorful sauce.

A Moroccan Tagine brings the essence of Morocco to your table, with its balanced blend of spices, sweetness, and savory flavors. Enjoy this dish with family and friends for an authentic taste of North Africa.