Tagine, the famous slow cooked Morrocan stew which takes its name from the traditional clay or ceramic dish it’s traditionally cooked in. Shown here is a Berber tagine with meat and vegetables. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread (Khobz) to scoop up meat, veggies and sauce.
BERBER TAGINE INGREDIENTS –
• 1 pound beef (or lamb)
• 1/4 to 1/3 cup olive oil
• 1 medium onion ( sliced)
• 3 to 4 cloves garlic
• 3 to 4 small potatoes
• 3 to 4 medium carrots
• optional : 4 zucchini
• 1 small bell pepper ( any colour ,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 lemon
• 1 handful olives
For the seasoning :
• 1 tbsp salt (or to taste)
• 1 tbsp ginger
• 1/2 tbsp black pepper
• 1/2 tbsp turmeric
• 1/2 tbsp paprika
• 1/2 tbsp cumin
• optional : 1/4 tbsp cayenne pepper
• optional : 1 pinch saffron threads
HOW TO PREPARE BERBER TAGINE
1. Pour the olive oil into the base of a tagine.
2. Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top.
3. Arrange the meat, bone – side down, in a mound in the center of the tagine.
4. Combine the spices in a small bowl.
5. Sprinkle a little less then half of the seasoning over the meat and onions.
6. Place the prepped vegetables in a large bowl.
7. Add the remaining seasoning and toss to coat the vegetables evenly.
8. Arrange the vegetables in a conical shape around the meat.
9. Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapano pepper. Garnish the tagine with the lemon quarters and olives.
10. Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.
11. Add the water to the tagine ,cover and place the tagine over the medium coals in 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 recommend for other heat source as well.
12. Leave the tagine to reach a simmer. This may take a long time , 20 minutes or so ; be cautions in feeling the need to increase the heat.
13. 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.
14. 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.
15. Do stay alert for the smell of anything burning , and lower the heat if necessary to avoid scorching ingredients and/ or cracking the tagine.
16. Remove the cooked tagine from the heat and serve.
