MOROCCAN TAGINE SAUCE RECIPES

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

Ingredients

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 is a real comfort dish, don't be put off by the sweet and savoury combination, it works really well. If you have a tagine, you could use it for the recipe, I however do not. Serve over couscous.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 teaspoons vegetable oil
2 cups chopped onions
2 garlic cloves, crushed
2 boneless skinless chicken breasts, diced 1/2 cm cubes
1 cup carrot, sliced 1/2 cm thick
1 large red capsicums (also known as a bell pepper) or 1 large green capsicum, cut into strips (also known as a bell pepper)
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
1 cup water
1 medium eggplant, cut into 1 cm cubes
1/2 cup raisins (I have substituted sultanas)
1 (400 g) can chickpeas, drained and rinsed (I understand these are called garbanzo beans in other places)
1/2 cup dried apricot (optional)

Steps:

Heat oil in a saucepan over medium heat.
Add the onion and garlic, stirring for a few minutes until onion is translucent.
Add chicken and lightly colour, stirring. Remove from pan.
Add carrots, capsicum, and spices.
Stir dry to toast.
Once a nice aroma comes from the pan, add 1/2 cup of water.
Cook stirring occasionally for 5 minutes.
Add remaining ingredients.
Cover and simmer over a medium heat for 30 minutes until veggies are tender.
Stir frequently during cooking, to prevent catching on the bottom.
You may need to add additional water.
Serve with couscous.
NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
Make sure you rinse the excess salt off and dry well in that case.

Nutrition Facts : Calories 353.7, FatContent 4.9, SaturatedFatContent 0.8, CholesterolContent 34.2, SodiumContent 512.4, CarbohydrateContent 59.4, FiberContent 12.8, SugarContent 20.4, ProteinContent 22.2

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