Anyone catch that episode of Anthony Bourdain’s show No Reservations, where he goes to Morocco?
In it he travels to the countryside and is invited to a village feast. They all sit around stuffing their faces with tagine and it looked so good that I sat, transfixed and drooling in front of the tv until Dog thought I’d gone into a coma and considered running for help (“What’s that? “She’s fallen down the well?” “No? She’s in a food coma? Ok. Good boy!”)
Ever since then I’ve wanted to make tagine.
Traditionally it is prepared in a clay pot (helpfully called a tagine) which allows the meat to cook slowly and mingle with the spices.
But we don’t all have access to tagines, or lots of time, so I’ve made a quick n’ dirty version that still allows for maximum flavour but is a bit more practical.
You can make tagine with all sorts of meats (chicken, beef, even fish) but I chose lamb because it’s a meat that I don’t particularly enjoy and the only way to get it down my belly in a pleasing manner is to go heavy on the spices.
Lamb & Date Tagine (serves 3-4)
- 1 tbsp coconut oil
- 8 oz lamb meat, diced
- 1/2 large, white onion, sliced
- 2 cloves garlic, minced
- 1/2 cup dates, pitted and sliced finely
- 2 cups chicken (or veg) stock
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp paprika
- 1 can diced tomatoes (or two large tomatoes, chopped)
- Heat the oil in a large saucepan. Add the onion, garlic and spices. Stir and saute over a medium-low heat for ten minutes.
- Add the lamb and cook until browned. Pour in the stock, tomatoes and dates. Stir then cover and bring to a boil.
- Transfer to a casserole dish and put in the oven at 350 for 40 minutes.
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