Tagin, also known as Tajine, is a delightful North African dish crafted in a distinct cone-shaped clay pot. This slow-simmered stew combines savory meats, vegetables, and spices such as cumin, paprika, and cinnamon. The gentle cooking process allows flavors to meld, resulting in a dish that is flavorful and tender. Tagin is typically enjoyed alongside couscous or crusty bread, perfect for absorbing the savory broth. Experience the aromatic and robust tastes of Morocco with this comforting dish that evokes the vibrant markets of Marrakech.
Ingredients
- 2 lbs lamb shoulder, cubed
- 2 Tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground cinnamon
- 2 cups chicken broth
- 1 cup dried apricots
- 1/4 cup slivered almonds
Instructions
- Heat 2 Tbsp of olive oil over medium heat in a tagine or Dutch oven.
- Add cubed lamb shoulder, browning it on all sides, then remove from the pot.
- Add chopped onion and minced garlic to the pot, sautéing until softened, about 3-4 minutes.
- Stir in the ground cumin, paprika, and cinnamon. Return the browned lamb to the pot and mix well.
- Pour in 2 cups of chicken broth and add 1 cup of dried apricots.
- Cover with a lid and let simmer on low heat for 1.5 to 2 hours, until the lamb is tender.
- Finish by sprinkling slivered almonds over the dish before serving.
Keywords: Aromatic, Hearty, Nutty, Stew, Moroccan
Spice Rack: Cumin, Paprika, Cinnamon
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