Moroccan cuisine has been influenced by native Berbers, Moors, and Arabic cuisines from the Middle East. Many of the dishes are heavy stews or roasted meats. Popular ingredients are chicken, lamb, olives, apricots, almonds, and semolina. The most popular meat served is lamb. This is usually served in a stew, roasted on spit, or as kebabs. Moroccan lamb is leaner than most lambs served throughout Europe and the Americas. Moroccan Tagine is an exotic stew prepared with meat, vegetable and fruit. Learn how to make/prepare Moroccan Tagine by following this easy recipe.
- 1 tbsp Olive Oil
- 2 large Onions (peeled and sliced into rings)
- 900 gm Lamb Meat (cut into 3.8cm cubes)
- 1 tsp Cumin (ground)
- 1 tsp Coriander Seeds (ground)
- 1 tsp Ginger (ground)
- 1 tsp Cinnamon (ground)
- Kosher Salt (to taste)
- 1 tsp Black Pepper (ground)
- 4 Pears (peeled, cored and cut into 3.8 cm chunks)
- ½ cup Golden Raisins
- ½ cup Almonds (blanched and slivered)
- Water (as required)
- Place a large pot on medium heat and heat olive oil.
- Add onion rings and fry till they turn soft.
- Add lamb meat. Stir fry till it gets brown on the outside.
- Add cumin, coriander, ginger, cinnamon, salt and black pepper. Mix well.
- Pour enough water to cover the meat.
- Cover the pot and simmer over low heat for about 1½ to 2 hours, till the meat turns tender.
- Add the pear chunks, golden raisins and almonds.
- Cook for about 5 minutes, until the pears turn soft.
- Serve hot. Moroccan Tagine can be served with rice also.