Beef or Lamb Tagine
The Moroccan tradition of meat (beef or lamb) marinated in a myriad of fragrant seasonings, then slow-cooked with vegetables to tender perfection.
For the marinade:
- 2 tbsp of olive oil
- 1 tbsp of paprika
- 1/2 tsp of turmeric
- 1/2 tsp of cumin
- 1/2 tsp of cayenne pepper
- 1 tsp of cinnamon
- 1/4 tsp of cloves
- 1/2 tsp of cardamom
- 1 tsp of salt
- 1 tsp of ground ginger
- 1 tsp of granulated garlic
- 1 tsp of coriander
For the stew:
- 2-3 lbs of beef or lamb, trimmed and cut into 1-inch cubes
- 2 tbsp of olive oil
- 3 small onions, chopped
- 3 cloves of garlic, minced
- 4 large carrots, peeled and chopped into fourths (or 25 baby carrots)
- 1 tbsp of fresh ginger
- Zest of one lemon
- 1 pinch of saffron
- 2 cups of beef broth
- 1 can (6 oz) of tomato paste
- 1 tbsp of honey
- In a sealable container or bag, place the meat inside with the olive oil.
- Using a separate bowl, combine all the dry ingredients of the marinade.
- Add the dry ingredients to the meat and olive oil.
- Mix thoroughly, making sure all meat is coated with the spice combination.
- Seal the container and place into the refrigerator for at least four hours.
- When the meat has fully marinated, turn your oven on to 300°.
- Place a Dutch Oven on your stove, add the remaining olive oil, and turn it on to medium-high heat.
- When the oil is hot, start adding in pieces of meat in groups and brown the pieces a bit. Set aside.
- Place the onion and garlic into the pan and cook until the onion softens.
- Add in the carrots and continue cooking until they soften a bit.
- Bring in the ginger, lemon, and saffron. Stir it all up.
- Deglaze the pot with the broth, tomato paste, and honey.
- When the pan is deglazed, add the meat back in and stir until they are coated with the liquids.
- Bring the liquids to a boil, then cover your Dutch Oven and place the whole pot into the oven.
- Cook the stew for 1 1/2 to 2 hours, or until the meat is fully cooked and tender.
If you do not have access to a Dutch Oven, then try to use an oven-safe pot. If you do not have anything, then consider investing in a Dutch Oven. However, for the moment you can skip the oven and instead slow cook the stew on the stove. When you get the liquids to a boil, cover the pot, turn the heat to low, and simmer the stew until the meat is done.
Do not overcook the meat in the browning process. You just want to sear the sides a bit and then let it finish in the slow cook. If your pot is dry, then feel free to add a little more oil if needed.
Variations come down to you. Many recipes do not use carrots, but I liked the ones that did just for variety. You can also add in dried apricots, dates, raisins, and/or almonds for even more Moroccan flavor.
The traditional method of serving a tagine is with couscous. You could also use rice or even quinoa.