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.
- 600g diced lamb or chicken OR replace with root vegetables for a vegetarian version - cut into large chunks
- 1 large onion - thinly sliced 4 cloves of garlic - finely chopped
- 1 carrot - peeled and thickly sliced
- 400g tin of chopped tomatoes
- A handful dried fruit - raisins, dates or apricots OR replace with 1 tbsp of honey if you prefer
- Couscous for 4
- TAGINE SPICES (1 portion/2 tbsp)
- Fry the onion, carrot, lamb and garlic in 2 tbsp oil for 10 minutes or until the onions are soft and the lamb is just beginning to brown around the edges
- 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 meat is tender and the sauce is rich and thick (chicken will take a bit less time).
- Serve with the couscous.
Ingredients: Allspice, cardamon, cassia, coriander, paprika, turmeric, chilli flakes