This Moroccan tagine is rich and delicious thanks to three dried fruits, hearty chickpeas and aromatics like saffron and orange. Make this ahead of time for your next dinner party for a no-worry meal.
Ras el hanout is a Moroccan blend of spices often found in tagines, giving the dish an absolutely gorgeous flavour! It can be found in some large supermarkets or shops, or you can make your own (the blend contains cardamom, cinnamon, cloves, coriander, cumin, nutmeg, turmeric and ground black pepper). Merguez sausages can be found at some butchers or ordered online.
This lovely Moroccan vegetable tagine is a favourite in our household and great as part of a larger Moroccan meal. Veggies and meat eaters alike love this dish.
Tagines are actually a large earthenware pot made in Morocco used to slow cook a sweet and spiced stew made of meat or fish, vegetables and fruit. The recipe name has derived from the pot to describe the stew.
For this recipe I kept the lamb on the bone, because it gives more flavour and just for the sheer enjoyment of picking the meat off... If you wanted to serve it to friends as something more elegant, feel free to use neck of lamb without the bone.
This lamb dish is a cracker when I invite people round to my house. Everybody says, "cook lamb tagine again!" so it sort of stuck!
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!
Even meat-eaters will love this flavour-packed vegetable stew. The slightly tart taste of dried cherries combines with sweet, plump raisins in a spicy mixture of chunky vegetables, chickpeas and ginger. Despite the long list of ingredients, the stew is simple to prepare for a hearty family meal.
Capture the atmosphere of Morocco with this filling stew of lamb, fruit and vegetables, served with fluffy couscous.
Lamb tagine is taken to new heights with the addition of quince. A Moroccan friend gave me this recipe, so it is sure to be authentic. Serve with your favourite couscous for a fabulous meal.