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Dec 27, 2006 06:10 PM

Good Tagine Recipe please!


I finally got a tagine cooking dish for Xmas... yay! It is one that goes in the oven and not on the cooktop stove...I was wondering if someone had a really good recipe for a lamb or chicken tagine that I could make in the oven and possibly serve with a nice couscous and veggies?

Mel from Ottawa

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  1. The best receipe for the tagine was actually in the directions for tagine use. Wonderful spice mix suggestions for chicken, lamb. I will try to find it and post it. The best thing about the tagine is the SMELL when it cooks - just permeates the house - wonderful. Later.

    1. I made this without the benefit of a tagine, but you could incorporate the techinque
      using this ingredient list to get you started. Made it for my gourmet group and it was an enormous hit.


      Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend that often can have up to fifty ingredients. It is available at Middle-Eastern markets.

      4 pounds lamb chunks
      3 medium onions, peeled and grated, two peeled and thickly sliced
      1 tablespoon ras el hanout, plus more to taste
      Salt and freshly ground black pepper
      1 tablespoon plus 1 teaspoon unsalted butter
      Large pinch saffron (Trader Joe has good saffron, reasonable.)
      1 cinnamon stick
      1 teaspoon olive oil
      2 T sugar
      1 1/2 cup canned crushed tomatoes
      1 can Progresso canned chickpeas
      4 cups pumpkin or butternut squash chunks
      3/4 cup pitted prunes, halved

      1. Coat lamb with grated onion, ras el hanout, and salt and pepper. Marinate in refrigerator for 30 minutes or up to 2 hours. Melt 1 tablespoon butter in a wide, heavy-bottomed pan. Add meat, and brown lightly on all sides. Add saffron, water, and cinnamon stick; bring to a boil. Reduce heat to a simmer, and cook, covered, for 1 1/2 hours.

      2. Let cool slightly, and remove shanks. Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones. Season with salt and pepper. Skim fat from liquid, or refrigerate overnight, and remove fat. Refrigerate meat.

      3. In a medium saute pan, heat 1 teaspoon butter and 1 teaspoon oil. Add sliced onions, and sprinkle with sugar, and salt and pepper to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.

      4. Add tomatoes and cooking liquid from the lamb, and bring to a boil. Add meat, chickpeas, and pumpkin or squash, and simmer, covered, for 15 minutes. Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread.