MOROCCAN TAGINE RECIPES RECIPES

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MOROCCAN TAGINE RECIPE | ALLRECIPES



Moroccan Tagine Recipe | Allrecipes image

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories     World Cuisine    African    North African    Moroccan

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 5 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

Steps:

  • Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
  • Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, CarbohydrateContent 42.7 g, CholesterolContent 71.3 mg, FatContent 14.5 g, FiberContent 7.5 g, ProteinContent 26.4 g, SaturatedFatContent 2.9 g, SodiumContent 68.3 mg, SugarContent 25.8 g

MOROCCAN TAGINE RECIPE - FOOD.COM



Moroccan Tagine Recipe - Food.com image

This lightly sweet stew is from North Africa and was adapted from a gourmet and international recipe website. It also will be included in the Zaar World Tour 2005 swap, africa.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 16

2 teaspoons vegetable oil
2 cups onions, chopped
2 large garlic cloves, crushed
1 cup carrot, sliced crosswise 1/8 inch thick
1 large green bell pepper, cut into 1/4 inch strips
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup water
1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups)
1/2 cup raisins
1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas)

Steps:

  • In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
  • Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
  • Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
  • Stir mixture occasionally while cooking.
  • Serve this stew over couscous, rice or cooked grains.

Nutrition Facts : Calories 303, FatContent 4.3, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 518.9, CarbohydrateContent 61.8, FiberContent 13.6, SugarContent 19.9, ProteinContent 9.4

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