Moroccan tagine with lamb and dried fruit

Tagine is Morocco's characteristic, slow-braised meat dish, traditionally cooked in a cone-shaped clay tagine pot, though a lidded saucepan works just as well. The meat becomes tender in a sweet-spiced sauce enriched with dried fruit and lemon.

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Method

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1. Brown the meat all over in the oil over medium-high heat, and season with salt and pepper.
2. Add the onion and garlic, and fry for 3-4 minutes, until translucent. ⏱ Timer: 3 min
3. Add the cumin, ginger, cinnamon and saffron, and fry for 1 minute, until their aroma is released. ⏱ Timer: 1 min
4. Pour in the stock or water, bring to the boil, then cover and simmer over low heat for 1.5 hours, until the meat is tender. ⏱ Timer: 1.5 h
5. In the last 20 minutes, add the dried fruit, honey and lemon zest. ⏱ Timer: 20 min
6. Adjust the seasoning with salt and pepper, and serve sprinkled with toasted flaked almonds and fresh herbs, alongside couscous.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Braise the meat over low heat, covered, as patient, slow cooking is what makes it fall-apart tender.
• If you don't have saffron, turmeric gives a similar colour, though its flavour is less subtle.
• Add the dried fruit only towards the end of braising, or it will overcook and fall apart.
• Peel the lemon zest thinly, so the bitter white pith doesn't get included.

Frequently asked questions

Can it be made without a clay pot?

Yes, any lidded, thick-walled saucepan or cast-iron pot works; what matters is slow, even heat.

What is it traditionally served with?

Couscous or fresh bread, for dipping into the sauce.

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