Spice up Your WanderFood Wednesday: Moroccan Tagine

by Lauren Van Mullem
( November 27th, 2012 )

Tagine – it’s the name of the cone-shaped pot, and the name of the stew inside. And, it is delicious.

I confess, I’ve been jealously guarding this recipe. It’s my favorite tagine recipe in the world, working equally well for vegan tagines, lamb, or chicken. The magic is in the incredibly complex spice mix, and then knowing which vegetables pair best with it (ie. skip broccoli – yech!). Are you ready for this?

4 Tsp Paprika
1/2 Tsp ground turmeric
1 Tsp ground cumin
1/2 Tsp cayenne pepper
2 Tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground cardamom
2 tsp kosher salt
1 tsp ground ginger
2 pinches saffron
2 Tsp garlic powder
2 Tsp ground coriander

And that’s just the spices. I recommend making a huge batch of the spice mix and keeping the remainder in a plastic bag for next time. I’ve also mixed up little tins of Tagine Spice as Christmas gifts!

You’ll also need:
2 Pounds of lamb, cut into bite sized cubes
1 Tb olive oil
1 medium onion, coarsely chopped
2 carrots, cut into fourths
10 baby squash or zucchini
10 fingerling potatoes (I love purple potatoes in this!)
3 cloves garlic, minced
1 Tb grated ginger
Zest of 1 lemon
1 14.5 oz can low sodium chicken broth
1 Tb tomato paste
1 Tb honey
10 dried apricots or prunes
1 Tb cornstarch in 1 Tb water (optional)

DO NOT PANIC. If you don’t have an ingredient or two, or three, this will still taste great.

Moroccan Tagine Recipe

1. In a large pot (if you don’t have a tagine, a Dutch oven works a treat), cook the onions and lamb until both are browned. If the onions begin to caramelize, so much the better. Stir in 1 Tb of the spice mixture.
2. Add garlic, ginger, carrots, potatoes, and squash/zucchini. Let cook for 3 minutes.
3. Add lemon zest, chicken broth, tomato paste and honey. Add in another tsp of the spice mix.
4. Bring to a boil and reduce heat to low. Cover and let simmer for 1-2 hours, until the meat is tender.
5. Before serving, taste it. Under-seasoned? Add more spice mix! If the consistency is too thin, add that corn starch and let thicken for five minutes.
6. Just before serving, toss in the dried apricots.

Serve with couscous and crusty bread. Moroccans pick up the chunks of meat and vegetables using crusty bread to protect their fingers – I recommend doing the same!

Want to know where to find a great Tagine? Mine comes from Clay Coyote.

Top Image from Flickr Creative Commons.

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From our partners
On November 28th, 2012 at 7:28 am, Beth Shepherd - Pampers and Pakhlava said:

Mmmm….I love tagine. I had a fab tagine on my 50th birthday in Big Sur (at Treebones Resort) looking out at the Pacific. I’ve made them a couple times too, but not in awhile. I’m feeling re-inspired :)

On November 28th, 2012 at 8:52 am, wanderfood said:

There are so many recipes out there. I’ve only tried two of them! But boy, once you’ve tried this one, it’s hard to move on to another.

On November 28th, 2012 at 9:17 am, Joslin said:

I. Love Tagines. My favorite has been a chicken apricot stew that I’ll have to send you the link to. But we might have a competitor with this tagine tecipe…

On November 28th, 2012 at 11:32 am, Shari said:

I am definitely excited to try this! It looks wonderful!

On November 30th, 2012 at 10:23 am, WanderFood said:

I’d love the recipe for chicken apricot stew. 😀

Mentions on other sites...
  1. Easy Lemon Chicken Tagine Recipe on July 30th, 2013 at 6:13 am
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