I am searching for an authentic Morrocan tagine recipe that uses easy to access ingredients. Any ideas?

TAGINE BIL KOK


The Centre de Formation en Restauration Traditionnelle, a government-sponsored cooking school in Rabat, is dedicated to preserving the art of traditional Moroccan gastronomy. The students, all young women, will go on to staff Morocco's embassies and consulates around the world. This classic tagine recipe, given to me by the Centre's former director, Monsieur Tamer, is part of the school's delectable curriculum.


2 tablespoons olive oil


1 teaspoon ground turmeric


1 teaspoon ground ginger


2 pounds leg of lamb, trimmed of fat and cut into 2-inch chunks


2 onions


1 cup chicken broth


8 threads Spanish saffron, toasted and crushed (see Note for instructions)


15 fresh cilantro sprigs, tied with cotton string


1 cup pitted prunes


2 tablespoons honey


1 teaspoon ground cinnamon


1/2 teaspoon pepper


salt to taste


1 tablespoon unhulled sesame seeds, toasted





In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and saut茅 the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours. Discard the cilantro.


Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Bring the sauce in the casserole back to a simmer.





Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.





Note: To toast and crush saffron, place threads in a small nonstick skillet and stir contantly over medium-high heat for 2 to 3 minutes. Crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using.





Serves 4.


Cooking at the Kasbah





BEEF-SHORT RIBS TAGINE WITH HONEY-GLAZED BUTTERNUT SQUASH


Teamed with meats of all kinds in Moroccan cooking, dried fruits and honey impart flavor and sweetness to the sauce in this rich stew. Serve it with a Cabernet Sauvignon.


5 tablespoons olive oil


1 pound onions, chopped


16 3- to 4-inch pieces meaty beef chuck short ribs, any tough membrane trimmed


3 tablespoons all purpose flour


4 cups low-salt chicken broth


1 1/2 cups dry red wine


1 cup prune juice


1 tablespoon tomato paste


1/2 teaspoon ground cumin


1/2 teaspoon ground allspice


1/2 teaspoon ground ginger


1/2 ground cinnamon


2 ounces pitted dates, diced


2 ounces dried pears, diced





1 tablespoon honey





Honey-glazed Butternut Squash





Preheat oven to 325掳F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add onions and saut茅 until brown, about 20 minutes. Using slotted spoon, transfer onions to large bowl. Season short ribs with salt and pepper. Add 1 tablespoon oil to same pot. Add 8 short ribs and brown on all sides, about 10 minutes. Transfer ribs to bowl with onions. Add remaining 1 tablespoon oil to pot. Add remaining 8 ribs and brown on all sides, about 10 minutes. Transfer ribs to same bowl


Whisk flour into drippings in pot. Whisk in 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, arranging close together on their sides in single layer if possible. Add dates and pears; add onions and any juices.





Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender, about;1 hour 45 minutes.





Using tongs, transfer ribs to large bowl. Strain cooking liquid into medium bowl, pressing on contents of strainer. Freeze liquid until fat rises to top, about 30 minutes. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is thick enough to coat spoon and is reduced to 3 cups, about 12 minutes. s salt and pepper. return ribs to pot, spooning sauce over to coat. (Short ribs can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.)





Rewarm ribs over medium-low heat, stirring occasionally. Mound ribs on platter. Top with squash; garnish with parsley.





Serves 8.