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Tagine
Tagine
4.5
2 Reviews.
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A homemade tagine with the flavors from north Africa directly on your plate. Traditionally you cook tagine in a special tagine pot, but if you don't have one, you can use a shallow bottom casserole instead. Usually this dish is served with bread, but it taste good together with couscous or bulgur as well.

Ingredient List for 6 servings:
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500 gr Prunes
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300 ml Warm tea
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500 gr Onions
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1 tablespoon Olive oil
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1500 gr Lamb meat without fat
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2 Garrlic cloves
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0,5 teaspoon Cinnamon
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0,5 teaspoon Ginger
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1 tablespoon Curry
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0,5 teaspoon Coriander
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100 gr Almonds
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1 pinch Salt
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1 pinch Pepper
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500 ml Water
Instructions:
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Boil hot tea and pour it over the prunes in a bowl.
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Cut the onions and the meat in pieces.
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Fry the onions with half of the olive oil and when they are golden brown take them away from the frying pan. Continue with the meat the same way.
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Put the meat and the onion in a casserole.
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Press the garlic in the casserole.
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Add the rest of the spices in the casserole and cover it all with water. Cook on low heat for 1hour.
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Pour away the tea from the prunes and add the in the casserole. Continue to cook for another 20 minutes.
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Fry the almonds in a frying pan and add it to the casserole when it is 5 minutes left of the cooking time.
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Make couscous as a side dish to the tagine.
A selection of recipes from the same country.
This recipe is from Morocco
Chakchouka
Chakchouka
Chakchouka has many names like tchoutchouka, shakshouska, chouchouka, mekouba, and tastira. What ever you prefer to call it, the dish is made with a tomato, onion and chili pepper sauce spiced with cumin and coriander, and has poached eggs on top. In North Africa it's served as a lunch, or for breakfast but then without chili pepper and onions.
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