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Tagine

Tagine
Morocco
⏱ — min. Serves: —

Ingredients

  • For the Tagine:
  • 1 kg (2.2 lbs) of meat (lamb or chicken), cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 can (400 grams) of diced tomatoes
  • 1 cup (240 ml) chicken or beef broth
  • 1/2 cup (80 grams) dried apricots, chopped
  • 1/2 cup (80 grams) green olives, pitted and sliced
  • 1/2 cup (80 grams) almonds, toasted
  • 1/4 cup (60 grams) honey (optional, for a touch of sweetness)
  • Fresh cilantro or parsley, chopped (for garnish)
  • For Serving:
  • Cooked couscous or rice

Instructions

Prepare the Meat

In a large tagine pot or Dutch oven, heat the olive oil over medium heat.

Add the chopped onion and cook until softened and translucent.

Stir in the minced garlic and cook for another minute.

Cook the Meat

Add the meat chunks to the pot. Cook until browned on all sides.

Stir in the ground cumin, turmeric, ginger, cinnamon, black pepper, and salt. Cook for 2-3 minutes until the spices are fragrant.

Add Liquids and Fruit

Pour in the diced tomatoes and broth. Stir well to combine.

Add the chopped apricots. Bring the mixture to a boil.

Simmer

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender and fully cooked. Stir occasionally.

Finish the Dish

Add the sliced olives and toasted almonds to the pot. If using honey, stir it in at this stage.

Cook for an additional 10 minutes, allowing the flavors to meld together.

Serve

Garnish with chopped fresh cilantro or parsley.

Enjoy your meal!