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Moroccan Tagine

Moroccan Tagine

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
MAX BOSIO

MAX BOSIO

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
  2. Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

k. treat
44

k. treat

10/24/2004

These spices look great, but for the love of Morocco, do NOT serve over rice. If you want to serve over something, use couscous and omit the almonds.

SAKEENAH
17

SAKEENAH

6/13/2005

i added 1TBS of Lemon juice half a cube of cubed chicken stock an extra tsp of cumin and a bay leaf. it tasted alot better.

patricia
14

patricia

12/7/2009

Tasty and easy way to serve lamb. I made a few substitutes to accommodate the ingredients I had on hand. I substituted sultana raisins for the golden, and MacIntosh apples for the pears. Rather than add the almonds to the dish I toasted sliced almonds and sprinkled them on top just before serving. I served the lamb over couscous rather than rice and used a side dish of a sweet potato casserole. This was a nice combination of flavors that complimented each other and was rich and flavorful. In addition I used my slow cooker rather than cooking it in the oven.

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