Moroccan Tagine
This Moroccan Tagine is a symphony of sweet and savory flavors, featuring tender lamb braised until it falls apart. The richness of the meat is beautifully balanced by the natural sweetness of ripe pears and plump sultanas, all infused with warm spices like cumin, ginger, and cinnamon. It’s a dish that smells incredible while cooking, filling your home with inviting aromas. Perfect for a cozy weekend dinner or a special gathering, it requires minimal effort but rewards you with deep, complex flavors. Serve it over fluffy rice to soak up the delicious sauce.
Description
This Moroccan Tagine is a symphony of sweet and savory flavors, featuring tender lamb braised until it falls apart. The richness of the meat is beautifully balanced by the natural sweetness of ripe pears and plump sultanas, all infused with warm spices like cumin, ginger, and cinnamon. It’s a dish that smells incredible while cooking, filling your home with inviting aromas. Perfect for a cozy weekend dinner or a special gathering, it requires minimal effort but rewards you with deep, complex flavors. Serve it over fluffy rice to soak up the delicious sauce.
Ingredients
- 2 large onions, peeled and sliced
- 1 kg lean lamb (leg or shoulder), cut into 4cm cubes
- 4 pears, peeled, cored, and cut into chunks
- 1/2 cup sultanas
- 1/2 cup silvered almonds
- 1 tbsp olive oil
- 1 ts cumin
- 1 ts ground coriander
- 1 ts cinnamon
- 1 ts ground ginger
- 1 ts black pepper
- to taste salt
- as needed water
Directions
- 1 In a large saucepan or tagine, gently fry the sliced onions in olive oil until soft and translucent.
- 2
Add the cubed lamb to the pan and cook until it changes color and is lightly browned on all sides.- 3
Add the cumin, ground coriander, cinnamon, ground ginger, and black pepper. Stir well to coat the meat.- 4
Add enough water to just cover the meat and season with salt to taste.- 5
Cover and simmer gently for about 1 1/2 to 2 hours, or until the meat is tender. Check occasionally and add more water if needed; displace the lid slightly after an hour if there is too much liquid.- 6
Add the pears, sultanas, and almonds to the pot.- 7
Cook for a further 5-10 minutes, or until the pears are soft but not mushy.- 8
Serve hot with rice or couscous.NoteFor best results, use a heavy-bottomed pot or a traditional tagine dish.
If you cannot find sultanas, you can substitute with golden raisins.
This dish tastes even better the next day as the flavors meld together.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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