Monday, May 14, 2012

Lamb Tagine

           This is a traditional Moroccan Lamb Tagine with cinnamon & Carrots. I preferred to cook it because it’s my favorite dish.  Tagine remind me of my city Fez, this  place where Tagine is a popular dish in most restaurants and houses. Tagines are a historically  made in Berber clay pot. Traditionally we prepare Tagine on top of a portable clay called (Majmar),which is much cheaper than a stove.  It will take a long time for tagine to be cooked but that is the secret for a healthy and delicious taste.


 1: half pound lamb

2: one big red onion diced

3: four or five carrots cut into small pieces

4: one piece of cinnamon steak

5: Salt & pepper to taste

6: Moroccan olive oil

7: garlic crushed 

8: one bunch of Persil.

Below are general cooking and preparation instructions

On a medium flame using a tagine, seal the lamb until brown using a little oil, then remove and set aside. Add all spices (dry and seeds) and roast in the tagine, then add onions, Persil and garlic and fry until golden brown. Add the stock, lamb, and salt & pepper to taste, bring to boil then cover with tagine lid and simmer on a very low flame or in the oven on 160 C for 1.5-2 hours.  Cinnamon and carrots should be added in the last 30 minutes of cooking. Hope you find this recipe worth a try. bon appétit ......

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