Now to a classical, if you’re familiar with Moroccan cuisine then you’ll know that this one is a classic dish that is served in very important gatherings. Be it holidays, weddings or very special occasions. But, that doesn’t mean you can’t find it anywhere.
This classic dish is one of the most served dishes in Morocco, especially in fancy restaurants. This dish is none other than beef or Lamb Tagine. Tagine is a cooking pot that has existed in our culture for centuries, and in which famous dishes have been created and served.
This Tagine recipe that I’m going to share today is a mix of sweet and savoury with a little bit of crunchiness thanks to the almonds. The greatest thing about this dish is that it has all different textures and all different flavours.
It’s made usually with prunes, but sometimes you’ll find apricots, small boiled eggs, and even pieces of pineapples in this dish. You really don’t have to have a special occasion to enjoy this dish, because it’s quite easy to make.
I know I don’t wait around for special occasions to make it because it’s just so delicious. I’ll share a recipe later on how to make it with my hearty Moroccan sauce.
Although it looks stunningly delicious in a tagine. Some Moroccans, if not most, prepare this dish in what we call a “ cocotte “a.k.a, a pressure cooker because it cooks it way faster, and the meat tends to be more tender, and after it’s cooked, they usually serve it in the Tagine.
So, you can make this recipe either in a cooking pot or a Tagine, it’s definitely up to you. If you want a quick and easy was recipe, then check here.
Classic Moroccan Lamb Tagine -Tagine B’Lhem
Preparation time: 5 minutes
Cooking time: 2 hours
- 500g tender beef or lamb
- 1 tablespoon Ras El Hanout
- 1 tablespoon turmeric
- 1 tablespoon ground ginger
- 1 teaspoon ground white pepper
- 1 large onion chopped finely
- 4 tablespoon olive oil
- 8 tablespoon vegetable oil
- 100 ml of water
- 150g prunes
- 100g dried apricots
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 teaspoon cinnamon
- A handful of toasted sesame seeds
- A handful of toasted almonds
- In a bowl, prep the meat by mixing it with all of the seasonings and letting it sit for an hour.
- In the pressure cooker, put the onion and oil, and let them cook for about 10 minutes.
- After one hour, add the meat to the onions and let it cook for 30 minutes while stirring occasionally until the meat is browned on both sides.
- Add the water and let the mixture cook for one hour on medium-low heat with the lid on. If you’re using a pressure cooker then cover tightly.
- After 1 hour, check if the meat is done. If it’s done, let the sauce simmer for an additional 10 to 15 minutes until it’s thickened.
- Put the prunes in a pot covered with water and let it cook for 15 minutes until it’s tender.
- Drain the prunes, take 8 tablespoons from the meat liquid, add them in a pot with cinnamon, honey and sugar and let prunes and apricots cook in the mixture for another 10 minutes until they’re fully glazed with that syrup.
- Serve the meat in a tagine or in a plate with a little bit of sauce, prunes, apricots, almonds with toasted sesames on top and dig in.
- You may add apricots, pineapples, and other types of nuts to the Tagine.
- You can use Beef instead of Lamb if you’d like.
Comment below if there are any recipes you would like to see.