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Tagine

Tagine is a traditional North African dish from Morocco, Algeria, and Tunisia. It is a slow-cooked stew made with meat, vegetables, and spices, and it is named after the special clay pot used for cooking it.

Time
1 hour
Servings
3-4 servings

Ingredients

  • 500 g chicken, lamb, or beef
  • 2 onions, chopped
  • 2–3 cloves garlic, minced
  • 2 tomatoes, chopped or blended
  • 2 carrots, chopped
  • 2 potatoes, chopped (optional)
  • 2–3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon ginger (optional)
  • Salt to taste
  • Black pepper to taste
  • 1 cup water or stock
  • Olives or dried fruits (optional)
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Method

  1. Heat olive oil in a pot or tagine dish.
  2. Add onions and garlic and sauté until soft.
  3. Add the meat and fry lightly until it changes colour.
  4. Add spices, salt, and pepper, then stir well.
  5. Add chopped tomatoes and cook for a few minutes.
  6. Pour in water or stock and cover.
  7. Allow to simmer on low heat until the meat becomes tender.
  8. Add carrots, potatoes, olives, or dried fruits if using.
  9. Continue cooking slowly until the sauce becomes thick.
  10. Remove from heat and serve hot.

Equipment

  • Tagine pot (traditional clay cooking vessel) or heavy-bottomed cooking pot
  • Knife
  • Chopping board
  • Mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Small bowl for spices
  • Stove or heat source
  • Serving dish

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