Moroccan Tagine Recipe - Allrecipes.com
Moroccan Tagine Recipe
  • READY IN hrs

Moroccan Tagine

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 2 hrs
  • READY IN 2 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
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.

 
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.

 
Dec 07, 2009

Tasty and easy way to serve lamb. I made a few substitutes to accommodate the ingredients I had on hand. I substituted sultana raisins for the golden, and MacIntosh apples for the pears. Rather than add the almonds to the dish I toasted sliced almonds and sprinkled them on top just before serving. I served the lamb over couscous rather than rice and used a side dish of a sweet potato casserole. This was a nice combination of flavors that complimented each other and was rich and flavorful. In addition I used my slow cooker rather than cooking it in the oven.

 
Jan 06, 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.

 
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!

 
Sep 11, 2009

I enjoyed this recipe. It reminded me of an actual "tagine" dish I had in Morocco. Based on other reviewers using broth instead of water, I threw in a cube of lamb buillon and I think it was a good choice. (I'm residing in England; I'm not sure you can get lamb buillon in the States.) I also let the pears sit in some lemon juice and cinnamon while the lamb was stewing, and I served it with couscous. My husband didn't like it as much as I did, and I'm guessing the combination of textures and the sweetness being rather unusual for the American palate is why this recipe has some lower ratings. But I thought the almonds, pears, and raisins with the sauce and couscous was the best part!

 
Dec 28, 2010

I decided to try this recipe for a Moroccan themed holiday dinner this year. It turned out great! I did have to tweek it a little. I used chicken breast instead of lamb and I followed the advice of previous posts and doubled all of the spices. I also served it with couscous instead of rice. That is a much better option. Overall, it was a big hit!

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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