Berber Tagine, known as Tagine Amazigh, is a traditional North African dish filled with rich flavors and aromatic spices. This slow-cooked stew features succulent meat or vegetables, gently simmered in a distinctive cone-shaped clay pot. Served with couscous or crusty bread, it offers a hearty and nourishing meal that highlights the vibrant culinary heritage of the Berber people. The use of diverse spices and dried fruits gives the dish its unique character, making it a delightful choice for those seeking a taste of North African cuisine.
Ingredients
- 1 lb lamb, cubed
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup dried apricots
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp ground cinnamon
- 1/2 cup slivered almonds
Instructions
- Using a tagine or large pot, heat a small amount of oil over medium heat and brown the lamb on all sides.
- Add the onions and garlic, and cook for about 5 minutes until softened.
- Pour in the vegetable broth and add the dried apricots, ground cumin, ground coriander, and ground cinnamon.
- Stir to combine, cover, and reduce the heat to low. Allow the mixture to simmer for 1.5 hours, stirring occasionally.
- After 1.5 hours, stir in the slivered almonds and continue cooking for an additional 30 minutes until the lamb is tender and the flavors have melded together.
- Serve with couscous or crusty bread for a complete meal.
Keywords: Stew, Hearty, Flavorful, Spiced, Main Course
Spice Rack: Cumin, Coriander, Cinnamon
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