Authentic Moroccan Tagine
A fragrant and slow-cooked Moroccan stew with tender meat, vegetables, and aromatic spices.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 lbs lamb or chicken, cut into chunks
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 pinch saffron threads
- 2 carrots, sliced
- 1 sweet potato, cubed
- 1 preserved lemon, quartered
- 1 cup green olives
- 1/2 cup dried apricots
- 2 tbsp olive oil
- 2 cups chicken or vegetable broth
- Fresh cilantro, for garnish
Nutrition Facts
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Instructions
Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Add the minced garlic and all the spices (cumin, coriander, ginger, turmeric, cinnamon, and saffron). Stir well and cook for 1-2 minutes until fragrant.
Add the meat chunks and brown on all sides, about 5-7 minutes. This will help seal in the juices and enhance the flavor.
Pour in the broth and bring to a gentle simmer. Cover and let it cook on low heat for about 1 hour, stirring occasionally.
Add the carrots, sweet potato, preserved lemon, olives, and dried apricots. Stir gently, cover, and simmer for another 30-40 minutes until the vegetables are tender.
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.
Serve hot with couscous or crusty bread to soak up the delicious sauce.
Chef's Tips
- Slow Cooking: For the best flavor, cook the tagine on low heat for a longer time to allow the spices to meld together.
- Meat Options: You can use lamb, chicken, or beef for this dish. Each will give a slightly different but equally delicious result.
- Vegetarian Version: Substitute meat with chickpeas and add more vegetables like zucchini and eggplant.
- Spice Level: Adjust the amount of spices to your taste. Add a pinch of chili flakes for some heat if desired.
- Storage: Tagine tastes even better the next day. Store leftovers in the fridge for up to 3 days and reheat gently.
