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Cook the berber 'Tagine'

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  • Cook the berber 'Tagine'

    tagine dish, you can certainly make this in a deep skillet or a crock pot and then serve it in a bowl.

    • 1 pound beef (or lamb, cut into 2" to 3" pieces)
    • 1/4 to 1/3 cup olive oil
    • 1 medium onion (sliced)
    • 1 medium onion (finely chopped)
    • 3 to 4 cloves garlic (finely chopped or pressed)
    • 3 to 4 small potatoes (or medium, quartered lengthwise)
    • 3 to 4 medium carrots (halved or quartered lengthwise)
    • Optional: 4 small zucchini (whole; or may use other veggies)
    • 1 small bell pepper (any color, cut into strips or rings)
    • 1 small handful parsley (and/or cilantro, tied into a bouquet)
    • Optional: 1 small jalapeno or chili pepper
    • 1 small preserved lemon (quartered)
    • 1 handful olives (green or red/violet) For the Seasoning:
    • 1 teaspoon salt (or to taste)
    • 1 teaspoon ginger
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon paprika
    • 1/2 teaspoon cumin
    • Optional: 1/4 teaspoon cayenne pepper
    • Optional: 1 pinch saffron threads
    Steps to Make It

    1. Gather the ingredients.
    2. Pour the olive oil into the base of a tagine. Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top. Arrange the meat, bone-side down, in a mound in the center of the tagine. (The taller the mound, the more conical your arrangement of vegetables will be.)
    3. Combine the spices in a small bowl. Sprinkle a little less than half of the seasoning over the meat and onions.
    4. Place the prepped vegetables in a large bowl. Add the remaining seasoning and toss to coat the vegetables evenly. Arrange the vegetables in a conical shape around the meat.
    5. Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapeno pepper, Garnish the tagine with the preserved lemon quarters and olives.
    6. Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices. Add the water to the tagine, cover, and place the tagine over medium coals in a brazier, or stove top over medium-low heat. (Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommended for other heat sources as well.)
    • Leave the tagine to reach a simmer. (This may take a long time, 20 minutes or so; be cautious in feeling the need to increase the heat.) Once simmering, continue cooking the tagine over medium-low heat until the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb.
    • While the tagine is cooking, you may check the level of the liquids occasionally and add a little water as necessary, but otherwise, try not to disturb the tagine. Do stay alerted for the smell of anything burning, and lower the heat if necessary to avoid scorching ingredients and/or cracking the tagine. (It is normal, however, for some of the base onions to burn and adhere to the bottom of the tagine as they caramelize and reduce.)
    • Remove the cooked tagine from the heat and serve. It will stay warm while covered for 30 minutes

  • #2
    Great and very interesting post, I will be giving this recipe a try in the very near future