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This recipe works well for lamb or beef. The spices and prunes give sweetness which can be omitted if you don’t like it sweet. It’s one of those meals that taste even better the day after.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
Prep time: 15 minutes Cook time: 45-50 minutes
Ingredients (Serves 2-3):
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- 1 lb. lamb or beef with bone (without bone less cooking time, but less flavored broth)
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 Tablespoon olive oil
- 1-2 cups of water or beef broth
- 1 lb. Yukon gold potatoes, cut in wedges
- ¼ cup prunes or dried figs (optional)
- ¼ cup fresh cilantro and parsley, combined
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1. In cold tagine or crockpot, place pieces of meat on the bottom. Layer on top onions, garlic, spices, salt, and pepper.
2. Add 1 cup of water or broth and 1 Tablespoon olive oil and bring to a simmer. Simmer on a medium heat for 30 minutes, turning meat once or twice. Be sure to add ¼ cup of water here and there to keep the moisture, ½” of liquid at least.
3. After first 30 minutes of cooking, add potatoes, prunes or figs and continue to cook on a low simmer for 20-30 minutes, or until potatoes are cooked through. Turn at least once during this part of cooking and replenish with water or broth. Potatoes tend to soak up a lot of moisture, which flavors them beautifully, but can dry the tagine.
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4. Right before serving, top with generous amounts of freshly chopped cilantro and parsley. It brightens the whole dish in the best way.
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