Strictly speaking, tagine is the name for the unique conical cooking pot used in Morocco but it’s become known as the generic name for a gently spiced slow-cooked stew often sweetened with dried fruit or honey. The balance between the sweetness of the fruits or honey and fragrance of the spices is a key element of refined Moroccan cooking and here the mix includes coriander, paprika, allspice, cassia and cardamon.
USES: Obviously great for tagines, but also try on roasted veg!
INGREDIENTS: Allspice, cardamon, cassia, coriander, paprika, turmeric, chilli flakes
Allergens are listed in CAPITALS. May contain traces of celery, sesame and mustard
1 portion = 2 tbsp
600g diced lamb or chicken or root veg - cut into large chunks
1 large onion - thinly sliced
4 cloves garlic - finely chopped
1 carrot - peeled and thickly sliced
400g tin chopped tomatoes
A handful of dried fruit - raisins, dates or apricots or use 1 tbsp honey if you prefer
Rice or cous cous to serve
1) Fry the lamb, onion, garlic and carrot in 2 tbsp oil for 10 minutes or until the onion is soft and the lamb is just beginning to brown around the edges
2) Stir in the TAGINE SPICES, 1 tsp salt, tomatoes, the dried fruit and 200ml water then cover and simmer for 50 minutes or until the sauce is rich and thick (chicken will take a bit less time)
3) Cook the rice or cous cous now
4) Serve the tagine with rice or cous cous on the side
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here