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Moroccan Tagine with Tagine Spice Blend

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Prep Time:

10 minutes (plus 1 hour to marinate)

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Total Time:

1 hour 50 minutes to 2 hours 10 minutes

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Serves:

Serves 4 to 5

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Per Serving:

About the Recipe

This Moroccan Tagine recipe is a flavourful and aromatic dish that will transport you to the vibrant markets of North Africa. It is inspired by the traditional slow-cooking method in a tagine pot, but you can also use a slow cooker or a heavy cast-iron pot. This recipe serves 4 to 5 people and is perfect for a delicious and comforting meal to share with family and friends.

METHOD

  1. In a large mixing bowl, combine the meat with the Tagine Spice Blend. Mix well to ensure the meat is fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

  2. Preheat your oven to 160°C (320°F).

  3. In a large, oven-safe pot or tagine, heat the vegetable oil over medium heat. Add the onions and garlic, and cook until softened, about 5 minutes.

  4. Add the marinated meat to the pot and cook until browned on all sides, about 5-7 minutes.

  5. Stir in the chopped tomatoes and stock, followed by the carrots, courgette, aubergine, and dried apricots.

  6. Bring the mixture to a boil, then cover and transfer to the preheated oven. Cook for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.

  7. Garnish with fresh coriander.

  8. Serve hot with couscous or rice.

INGREDIENTS

  • 500g of lamb or chicken, cut into bite-sized pieces

  • 2 tsp of Tagine Spice Blend (available from Ukspicemasters)

  • 2 medium onions, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp vegetable oil

  • 400g tin of chopped tomatoes

  • 500ml chicken or vegetable stock

  • 2 medium carrots, sliced

  • 1 medium courgette, sliced

  • 1 medium aubergine, diced

  • 100g dried apricots, halved


  • Fresh coriander, chopped, for garnish

  • Cooked couscous or rice, to serve

Typical Nutritional Content

The tagine is a traditional Moroccan dish named after the conical earthenware pot in which it is cooked. It is a staple in the cuisines of North Africa and the Middle East, where the slow-cooking process intensifies the flavours and tenderises the meat. The dish is particularly popular in regions where water is scarce, as the cooking method traps the steam and allows it to drop back into the stew. This recipe utilises the aromatic Tagine Spice Blend from Spice Masters to recreate the authentic flavours of a Moroccan tagine at home.

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