Tajine (or tagine) is both the name of the Moroccan dish, which is characterized by its long cooking time, thick sauce and complex mix of flavors that includes spices (coriander, cumin, cinnamon and ginger) and fruits (such as the apricots and prunes used in this Moroccan lamb stew recipe), and the name of the clay pot in which the dish is cooked.
The tajine pot is made up of two parts: a flat, round base with low sides that the food is cooked and served in, and a conical cover with a ‘knob’ at the top. This knob acts as a handle, enabling the cover to be lifted easily with one hand. The shape of the cover is specially designed so that condensation that builds up during the cooking process returns to the bottom of the dish and the food remains deliciously moist.
A similar, although of course not as authentic, effect can be achieved on the stove top in a heavy-bottomed saucepan with a good lid.
While this recipe uses lamb, Moroccan stews are also made with chicken, fish or beef or can be meat free. Tajine is very versatile and it is hard to go wrong. Try experimenting with different meat, vegetable and fruit combinations for your own take on this classic Moroccan lamb stew.
Moroccan Lamb Stew
This easy Moroccan lamb stew practically cooks itself. The only hard part is waiting for it to be ready!
Serves 4.
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Ingredients:
- 2 tablespoons oil
- 28 oz / 800 g lean lamb, diced
- 17 fl oz / 500 ml beef or chicken stock
- 1 medium onion, chopped
- 4 oz / 100 g pitted prunes
- 4 oz / 100 g dried apricots
- 2 tablespoons tomato paste
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Freshly ground pepper
- 2 tablespoons sliced almonds to decorate
Preparation:
- Heat the oil on a medium heat in a large, heavy-bottomed saucepan. Add half the meat and cook until brown. Remove from the pan and place on kitchen towel (lamb can be quite fatty), and cook the rest of the meat.
- Put all the meat in the pan, add all the other ingredients and season with pepper to taste. You shouldn’t need to add salt, as stock tends to be quite salty.
- Bring gently to the boil, lower the heat and simmer with the lid on for about 1 hour or until the meat is tender. Stir 2-3 times during this time to avoid sticking.
- Toast the almonds in a dry frying pan until light brown. Divide the Moroccan lamb stew between the plates and garnish with the almonds. Serve with boiled rice or couscous.
Enjoy Moroccan cooking? Try this Moroccan coffee and date recipe for dessert.
Cecily Layzell - Cecily Layzell is a food and travel writer and founder of restaurant review site www.eat-amsterdam.com.
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