Warming and delicious tagine recipes for your next Moroccan supper. Tagines are often just as easy to make as your favourite stew, but with a bit more oomf! Capture the essence of Morrocco with the rich deep flavours of this dish which works perfectly with beef, or lamb. Here is a picture of mine last night and I can assure you it was amazing!
(Adapted from a Jamie Oliver Recipe)
2 tablespoons flaked almonds, toasted
For the spice rub
freshly ground black pepper
1 level tablespoon ras el hanout spice mix
1 tablespoon ground cumin
1 tablespoon sweet paprika
600g quality stewing beef or lamb (ideally neck or similar cut)
1 tablespoon harissa
1 cinnamon stick
1 fresh chopped ginger
1 onion, peeled and finely chopped
1 large bunch of fresh coriander
400g tinned chickpeas, drained
400g tinned chopped tomatoes
800ml lamb stock
1 small squash, approximately 800g, deseeded and cut into 5cm chunks
200g apricots, stoned and roughly torn
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with cling film and put into the fridge for a couple of hours – ideally overnight – that way the spices really penetrate and flavour the meat.
When you’re ready to cook, heat a generous lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes.
Preheat the oven to 160C.
Add your chopped onion and coriander stalks, harissa, ginger, cinnamon stick and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and put in the oven for 1½ hours.
At this point, add your squash, the apricots and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt.
Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.
Suggested extras – Cous cous or even better make a tabbouleh! Tzatziki and a fresh salad such as the one below
Kinda Moroccan salad (no measurements!)
Cherry tomatoes halved
Red onion diced
Fresh coriander, mint and dill
Juice of a lemon
Mix all in a bowl with salt and pepper!