I’m so excited to share the wonders of Moroccan Tagine with you. It’s a dish that takes time but rewards you with an explosion of flavors.
I start with a tagine pot, which has a unique conical lid that helps to circulate the steam and keep the food moist. I cut up some lamb or chicken into pieces. I season the meat with salt, pepper, cumin, coriander, and turmeric. I then brown the meat in the tagine pot with a little olive oil.
I add onions, garlic, and ginger to the pot and let them cook until the onions are translucent. Then, I toss in some dried apricots and raisins. These add a touch of sweetness. I also add a can of tomatoes and some chicken or lamb broth. I season it further with cinnamon, saffron, and a pinch of cayenne pepper for a bit of heat.
I place the lid on the tagine and let it simmer on low heat for a couple of hours until the meat is tender and the flavors have melded together. The slow cooking process allows the spices to really penetrate the meat and create a rich and complex flavor.
Moroccan Tagine is usually served with couscous. The fluffy couscous soaks up the delicious sauce. It’s a dish that’s perfect for a cozy dinner or when you want to impress guests with a unique and flavorful meal.