About this recipe:Mutton meat is frequently used in Moroccan tagines, known as "Mouton", and it is a rich and flavourful meat. You could make the same tagine with lamb. This is one of my mother's recipes in which all the ingredients used make a delectable combo. If you don't have a tagine, you can use any heavy casserole with a lid, or any heavy-bottomed shallow lidded pan or pot. Remember to cook it on very low heat!
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Pour oil into tagine and when heated, add the mutton and season with salt. Cook till browned on all sides.
Add onion and garlic, then let cook covered with the lid for a few minutes (about 10 minutes, stirring frequently).
Once the onion becomes tender and starts going golden brown, add tomatoes, herbs and spices, and stir well. Let cook for 5 minutes with the lid.
Add a little bit of water, but not too much. Like any stew, a tagine needs some liquid in which to slowly braise the meat and vegetables, but using TOO MUCH water will make your tagine far too much watery, bland and tasteless. I added about 60ml of water and no more. Add green beans, if using fresh (if frozen, first cook for 45 minutes then add them).
Cover and let cook until the mutton and green beans are tender, about 1 1/2 hours.
Adjust the seasoning if needed. Check if the meat and green beans are tender, if so add olives at the top. Let cook for another 15 minutes.
Sprinkle liberally with some black pepper and chopped fresh coriander. Serve your tagine with some bread, as well as 2 or 3 types of vegetable salads, but instead of bread, you might like to serve it with rice, couscous, etc.
Since heat releases saffron's flavour, always warm it gently in the frying pan (with no oil) for about 3 minutes, stirring frequently, then still warm, crush it to a powder either with your hands or with the mortar and pestle.