14:20, 06 Aug 2024, author: Ermakova M.

Moroccan Tagine

Name: Moroccan Tagine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Moroccan
Ingredients: Lamb - 500 g; Zucchini - 1 pc.; Eggplant - 1 pc.; Bell pepper - 1 pc.; Carrots - 150 g; Green beans - 150 g; Tomatoes - 3 pcs.; Onions - 3 pcs.; Harissa - 1 tbsp.; Cinnamon - 1 tsp.; Olive oil - 3 tbsp.; Honey - 1 tbsp.

Moroccan tagine is a dish that a friend praised to me many years ago.

Photo source: https://ru.123rf.com/profile_tbralnina

I didn't think, didn't guess that I would have a chance to try it, because I had absolutely no plans to go to Morocco, and naturally I didn't have a tagine. It is absolutely impossible to cook a tagine dish without a tagine dish. That is, if you don't have this utensil, then the recipe is absolutely meaningless for you. If you cook it in something else, then you won't get the desired result.

Luckily, I came across a very convenient electric tagine (I mean, a ceramic tagine, of course, but complete with an electric stove that gives the right temperature). So I got involved (and introduced my family) with this wonderful dish.

Today I will have a tagine made of lamb. This cooking method allows you to make very soft even the meat that is tough and dry when fried and stewed normally.

Moroccan Tagine

Кухня: Moroccan, обед, калории: 254, время приготовления: 00:40

Ингредиенты

Lamb - 500 g

Zucchini - 1 pc.

Eggplant - 1 pc.

Bell pepper - 1 pc.

Carrots - 150 g

Green beans - 150 g

Tomatoes - 3 pcs.

Onions - 3 pcs.

Harissa - 1 tbsp.

Cinnamon - 1 tsp.

Olive oil - 3 tbsp.

Honey - 1 tbsp.

Рецепт

1. Cut the lamb into small pieces.

2. Either mix a seasoning of olive oil, chili, garlic, coriander and cumin (ideally - and saffron), or use ready-made harissa. Marinate the lamb in this seasoning with a spoonful of honey and cinnamon for at least 6 hours.

3. Before starting to cook, peel and cut the onion into medium-sized pieces.

4. Fry the lamb and onion in olive oil in a tagine until the onion is transparent (the entire surface of the meat should be cleanly set). The procedure is carried out with the lid closed and takes about 20 minutes.

5. While the meat is frying, cut all the vegetables, except for the tomatoes, into medium-sized pieces. Thick carrots - into discs, thin ones can be in long pieces.

6. Form a mound from the meat with onions and lay out the vegetables around it. Close the lid of the tagine and simmer all this richness for 80-120 minutes (check by the tenderness of the meat).

7. About halfway through the time, you can stir the contents of the tagine.

8. When the meat has reached tenderness, cut the tomatoes.

9. Add the tomatoes to the tagine, salt it and simmer for another 20 minutes.

10. This is the beauty we get as a result. The meat has been wonderfully played out, the vegetables have given off the most delicious juice. And what an aroma!!!

11. Moroccan tagine is usually served with salted lemons (kill me, I don’t like them!), yogurt sauce with mint (a really useful thing, I recommend trying it) and couscous.