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Moroccan Tagine
SUBMITTED BY:
MAX BOSIO
"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."
RECIPE RATING:
Read Reviews
(10)
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PREP TIME
15 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 15 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
1/2 cup golden raisins
1/2 cup blanched slivered almonds
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 24, 2004 by k. treat
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k. treat
Oct. 24, 2004
These spices look great, but for the love of Morocco, do NOT serve over rice. If you want to serve over something, use couscous and omit the almonds.
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4 users found this review helpful
These spices look great, but for the love of Morocco, do NOT serve over rice. If you want to...
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Reviewed on Feb. 17, 2007 by jillibean
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jillibean
Feb. 17, 2007
I thought this recipe was delicious! I love spice so i pretty much doubled the spices and left out the almonds as i didn't have any on hand. I also served mine over couscous instead of rice. Great flavor!
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2 users found this review helpful
I thought this recipe was delicious! I love spice so i pretty much doubled the spices and...
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Reviewed on Jun. 13, 2005 by
SAKEENAH
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SAKEENAH
Jun. 13, 2005
i added 1TBS of Lemon juice half a cube of cubed chicken stock an extra tsp of cumin and a bay leaf. it tasted alot better.
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1 user found this review helpful
i added 1TBS of Lemon juice half a cube of cubed chicken stock an extra tsp of cumin and a bay...
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Reviewed on Apr. 14, 2005 by
JENNY8258
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JENNY8258
Apr. 14, 2005
This tagine was just ok. It wasn't my favorite, but my boyfriend did enjoy it. I thought the dish lacked flavor...and I even tried adding some extra flavor to it while it was cooking. Also for me, the dish took quite a bit longer to cook than what was instructed. Also, mine turned out too watery...and this was after I left the lid off for some time.
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1 user found this review helpful
This tagine was just ok. It wasn't my favorite, but my boyfriend did enjoy it. I thought the...
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Reviewed on Jan. 6, 2008 by anjali_r
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anjali_r
Jan. 6, 2008
This recipe for Lamb Tagine was simply wonderful! And it was so easy to make - I'll definitely be making this next time I host a dinner party. Also, I served this over couscous instead of rice.
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0 users found this review helpful
This recipe for Lamb Tagine was simply wonderful! And it was so easy to make - I'll...
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Reviewed on Nov. 13, 2007 by Meredith Keeney
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Meredith Keeney
Nov. 13, 2007
The sauce part was kind of mealy and it was not very visually appealing
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0 users found this review helpful
The sauce part was kind of mealy and it was not very visually appealing
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Reviewed on Feb. 22, 2006 by Scott Fine
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Scott Fine
Feb. 22, 2006
I thought it was very good. I made it twice. The 2nd time, I used smaller pieces of pears and a little extra liquid. I would not recommend beef. The almonds are fine, and a brown rice works, but couscous work as well.
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0 users found this review helpful
I thought it was very good. I made it twice. The 2nd time, I used smaller pieces of pears and...
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Reviewed on Nov. 18, 2005 by INFRYQ
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INFRYQ
Nov. 18, 2005
I messed with it too much to give a decent review -- but it's good with stew vegetables if you adjust the liquid so reducing it all isn't a pain.
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0 users found this review helpful
I messed with it too much to give a decent review -- but it's good with stew vegetables if you...
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Reviewed on Feb. 21, 2005 by
GR8NURS1271
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GR8NURS1271
Feb. 21, 2005
This recipe was perfect for the meal I planned for Valentine's Day. One thing I learned, though...DO NOT substitute with beef cubes! Very dry!
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0 users found this review helpful
This recipe was perfect for the meal I planned for Valentine's Day. One thing I learned,...
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Reviewed on Jan. 13, 2005 by
SOLDIERMATE
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SOLDIERMATE
Jan. 13, 2005
Worked well with beef stew meat (can't afford lamb). For this American palate, a tiny bit bland. The addition of beef bullion and a little thickener kicks it up to 4 stars.
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0 users found this review helpful
Worked well with beef stew meat (can't afford lamb). For this American palate, a tiny bit...
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