Moroccan tajine

Марокански таджин1 683x1024 Moroccan tajine

Moroccan tajine


500 g lamb or beef (with bones)
1 handful of raisins
2 carrots
1 small potato
1 white turnip
1 courgette
2 onions and 2 cloves of garlic
Olive oil
150 ml white wine
1 tablespoon honey
1 dose of saffron
1 teaspoon paprika
1 pinch of Piment d’ Espelette
½ teaspoon ground cumin
Salt and black peppercorns
½ or 1 teaspoon cinnamon
½ teaspoon ground coriander

1 cup couscous, medium grain
1 cup homemade meat broth (out of bones, carrot, onion, parsnip, celery and spices of your choice)


Rinse the meat, debone it (use the bones for the broth) and cut into small chunks. Leave to marinate for 2 hours in white wine, rubbing it before that with black pepper and salt. Then, drain the meat and wrap it in flour. Sauté in a little olive oil, covered, along with the onions (chopped) and 2 cloves pressed garlic. Then transfer it to a deep ceramic baking dish (or a Moroccan tagine). Add all the spices, honey and vegetables, the latter diced. Pour over the wine and some more olive oil. Cover the pan and cook the dish in the oven at 180°C for about 90-120 minutes.

Dip the couscous in a bowl and pour over the salted broth. Cover and let stand a few minutes. When all the liquid has been absorbed, stir with a fork to loosen and aerate the grains. Heat a little olive oil in a pan, flavor it with the third clove garlic, pressed. Sauté briefly the couscous in it.

Serve the Moroccan tajine making a nest of couscous. Then top with meat stew and vegetables.

This entry was posted in Meat and sausages and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


4 × = thirty six

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current month ye@r day *