Tagines are slow cooked meat. Moroccan people love this dish very much. You can add fruit and vegetable with these dishes. You also can add some mutton this this too. If you use lamb cuts down the cooking time, but hogget also good for this dish. It’s also very easy to prepare this Moroccan Tagine. 15 minutes need to prepare for cooking. 2 hours need for cooking so you need totally 2 hours and 15 minutes.
Ingredients:
| Ground cumin | 1 Teaspoon |
| Ground ginger | 1 Teaspoon |
| Salt | To taste |
| Olive oil | 1 Tablespoon |
| Golden raisins | ½ Cup |
| Ground coriander seed | 1 Teaspoon |
| Ground black pepper | 1 Teaspoon |
| Lamb meat, cut into 1 1/2 inch cubes | 2 Pounds |
| Blanched slivered almonds | ½ Cup |
| Pears - peeled, cored and cut into 1 1/2 inch chunks | 4 |
| Large onions, peeled and sliced into rings | 2 |
| Ground cinnamon | 1 Teaspoon |
Directions:
- Bring a large pot.
- Heat the oil in that pot or Dutch oven over medium heat.
- Fry the onion in the oil until soft.
- Now 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.
- Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft.
Moroccan Tagine is ready to serve. If you add some rice with this delicious dish then it will be testier. Also you can use some vegetables salad like carrot then you will be good. Now enjoy your dish.
