Does anyone know a traditional recipe for a morrocan tagine?

Working time: 20 minutes Cooking time: 2 hours or

more Serves: 4 to 6

INGREDIENTS

21/2 to 3 pounds beef stew meat, such as shoulder, chuck, or short ribs of beef (with some bone), cut into l!4-inch chunks

l/4 teaspoon turmeric

Salt

录 teaspoon freshly ground black pepper l/4 cup salad oil

陆 teaspoons sharp paprika (see note)

录 teaspoon ground ginger

1 teaspoon ground cumin 1 pinch cayenne pepper 1 onion, finely chopped

l/4 cup mixed chopped herbs (parsley and

green coriander)

2 陆 pounds cauliflowerets Juice of 1 lemon

1. Remove and discard the excess fat from the beef. Place the beef in tl

casserole with the turmeric, salt, pepper, and oil. Fry, turning the meat ofte

to lightly brown all sides. Cover the casserole tightly and cook 15 minute

鈥ithout lifting the cover. The meat will cook in its own juices, drawn out 1

the salt over low heat. ,

2. Stir in the remaining spices, chopped onion, herbs, and very little wate Simmer, covered, 1 陆 to 2 hours over gentle heat, until the meat is very tend' (almost falling off the bones). Add water whenever necessary to keep the meat from scorching.

3. Meanwhile, in a separate saucepan, cook the cauliflower in salted wati until nearly tender. Drain and set aside until needed.

4. Preheat the oven to 400掳.

5. Transfer the beef and gravy to the serving dish. Place the drained caul flower over the meat, cover with foil, and bake 15 minutes. Raise the ove heat to the highest setting, remove the covering, and transfer the dish to the





upper shelf in the oven. Bake until cauliflower is lightly browned. Sprinkle with lemon juice and serve.Does anyone know a traditional recipe for a morrocan tagine?
The recipes are more or less correct. Tajine refers to the pot, not to the food. Don't forget the cous-cous!
This dish is a traditional Moroccan tagine. Because it is sweet and it includes dates, it is often served when a family has company over.

For 3 people



陆 kilo of a shoulder of lamb

250 grams of dried prunes (around 30 prunes)

6 dates (pitted)

one big red onion, sliced

200 grams of roasted almonds

one cinnamon stick

one pinch of ginger

one pinch of saffron (pistils)

one pinch of salt (or to taste)

one pinch of pepper (or to taste)

Wash the prunes and put them in one liter of water. Let them sit. Put ginger, saffron, and lamb in a big pot. Cook on medium flame. Mix for one minute. Add olive oil and onion. Leave for 5 minutes. Add salt and pepper. Take the prunes out of the water and put them aside. Keep the water! Pour it into the pot with the lamb. Let the meat cook for 1 陆 hours (or however long it takes to cook) on a medium flame. *You can also leave it on a low flame and let it cook longer. Add the prunes and dates in the last 15 minutes.Does anyone know a traditional recipe for a morrocan tagine?
Not off hand... but I know that you do need the special pot to make it right. Do you have one? The recipie you can get anywhere just from googling it.
Esther鈥檚 Moroccan Chicken Tagine



This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time.

by blucoat Requires Premium MembershipMy Notes



4 servings 35 min



1 (3 1/2 lb) chickens, cut into 6-8 pieces

salt and pepper

2 teaspoons ground cumin (to taste)

2-3 teaspoons ground cinnamon

1 teaspoon turmeric

1 pinch saffron

1 teaspoon ground ginger

3/4 lb pitted prunes

2 large Spanish onions, sliced lengthwise

1 cup whole blanched almonds

vegetable oil

toasted sesame seeds (optional)



Lactose-free Stews

%26lt; 60 mins Stews

Jewish (Sephardi) Stews

Chicken Stews

Spicy Stews

Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.

In a separate saucepan, cover the prunes with cold water and add the cinnamon. Bring to a boil, reduce heat and simmer for 10 -30 minutes depending on dryness of prunes.

Steam the onions in the casserole with the turmeric, saffron, ginger, salt, pepper and 录 cup of water for 15 minutes.

Meanwhile brown the almonds in a saucepan with oil and drain onto paper towels.

Using the same oil and pan, brown chicken on all sides then transfer to the steamed onions and add 1 cup water. (this can be transferred into the tagine at this point and placed in oven ). Cover and simmer for 30 minutes.

Add the cooked prunes and some of the prune water to the tagine and continue cooking until the chicken and prunes are really tender.

To serve, place chicken pieces on a serving dish (or simply leave in the tagine). Cover with prunes and sauce, then sprinkle with almonds and sesame seeds (if desired).