Moroccan Tagine of Lamb with coriander Couscous

This is a wonderfully spicy dish that works really well with this delightful local lamb from the Yorkshire Wolds. The great combination of classical Moroccan spices gives this a taste of heating, without the intense heat of a curry. The amount of spice I used is only a guide, as most cooks tend not to measure, so you might enjoy playing with the amounts of spices to suit your taste. The Tagine is a great dish for every occasion-perfect for family or friends-behaved very well and it tastes even better if you leave it in the fridge and reheat it the next day. Spices have an effect of thickening too, then the result is a fabulous dish that we hope that you will want to make again and again.

Serves 6

Ingredients

1 kg lean lamb-sliced and cut into cubes, use the leg or shoulder-shoulder meat doesn't break much
1 teaspoon of chili powder
1 tablespoon paprika pepper level
2 teaspoons of turmeric
2 teaspoons ground cinnamon
1 tablespoon of ginger ground level
teaspoon black pepper
Salt
Olive oil
2 cloves garlic, crushed
2 large onions, diced
apricots ' ready to eat ' 125 g, minced
2 tbsp raisins, seedless
3 tablespoons flaked almonds
2 x 400 g cans chopped tomatoes
150mls vegetable stock, plus additional to above if necessary
1 tablespoon of honey that cola
Zest and juice of an orange
Bunch of fresh coriander to garnish

Method

Mix all together with spices including salt and pepper and then throw the lamb cubes into the mix of spices. The Lamb should be totally coatedwith mix spices-so do not be nervous about sprinkling in a little extra spice.

Heat a large Casserole in the oven. Add a few generous GLUGs of olive oil. Add the onion and garlic and cook until softened but not brown.

Add the spiced meat and Cook, turning frequently, for about 5-10 minutes. Add a little more oil into the pan if necessary.

Stir in chopped apricots, raisins, almonds, chopped tomatoes, warehouse and honey. Zest in Orange and squeeze the juice.

Heat until mixture bubbles and then reduce to a gentle simmer.

Cover and cook gently on the cooktop or in the oven until the lamb is meltingly tender-about 2 hours.

Continue to check the level of the liquid in tagine and top up as necessary.

Garnish with some chopped coriander and serve with cilantro couscous.

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How to prepare a Moroccan Tagine

Food in Morocco plays an important role in traditional life. From weddings to baptisms of circumcisions, is the basis for social gatherings and celebrations. From couscous and tagines pads, delicate flavours are a mixture of flavors of many civilizations. Arab, Berber, Middle East, French and Jews are just some of the influences on what is now recognized as Moroccan cuisine.

Over the centuries, the chef of the royal kitchens kitchen refined to create mouth-watering dishes to tickle our taste buds. Apricots, dates, figs and raisins local foods while almonds, pine nuts and pistachios are used exte3nsively. Spices like cinnamon, cumin, turmeric, ginger, saffron, mint and give a taste of exotic. And the mint tea is the favourite drink, with freshly-squeezed fruit juices to close second.

A traditional Moroccan dish really is a tagine, a stew of vegetables with chicken or beef and dried fruit. The fruit is added towards the end to give an overall sweetness to the plate ... Vegetables are arranged around the meat, which is placed in the center of the plate with the fruit. The tagine is then covered and cooked slowly on a charcoal stove (kanoun). Tagines also contain salted or preserved lemons, giving them a unique taste that cannot be replicated using fresh lemons. Traditionally, the tagine is served with couscous, rice or bread. When you eat, you start out with the vegetables, working on the road for the meat in the center of the dish. Here's a recipe to start on a traditional tagine

Chicken Tagine with prunes and almonds

1 chicken, cut into 6 pieces
Plums 170 g (6 oz) dried, chopped fine
whole almonds, blanched 60 g (2 oz)
1 white onion, finely chopped 2 cloves garlic, crushed
.5 teaspoon powdered ginger
1 teaspoon of cinnamon powder
.5 teaspoon turmeric
1 tsp ground cumin
2 tablespoons vegetable oil
freshly ground black pepper and salt to taste

The day before, prepare the marinade for chicken. Wash the chicken in salted water and drain. Stir garlic with 1 tablespoon of salt to make a paste. Rub chicken and then rinse with water until the chicken is no longer stinks of garlic. Drain and set aside. Rub the chicken with salt, cumin and pepper and leave to stand for 1 hour.

Cover the plums with cold water, add the cinnamon and bring to a boil. Cover and simmer for 30 minutes or more-until dried plums are tender.

Arrange the pieces of chicken in a 5-quart deep saucepan on medium heat and add the chopped onion, turmeric, ginger, salt, pepper and almond. When the almonds are Brown, remove with a slotted spoon and
drain on paper towels. When the chicken is browned, cover with water, just so the chicken pieces are covered and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

After 30 minutes, add some prunes and prune the saucepan of water and continue cooking until the chicken and prunes are very tender.

Sprinkle with almonds and serve immediately.

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3 tips on what to cook with a Tagine pot

If you have just received a tagine pot as a gift from friends and you happen to be someone who loves to Cook, then they are going to enjoy this dish stew is able to improvise. Here are 3 tips on what you can cook with the tagine pot.

Meat Tagines

When we speak of Moroccan tagines, the first thought that it would present the mind would whiz delicious tagines meat that are prepared with it. Normally, it would be a dish of lamb or stew as tagines are great for cooking meat until tender. The thickness of stew would depend on how you like. Since everyone has their own personal taste and if you happen to be a Cook, you get to decide on how thick you like spicy or who it was. Then again, there are those who may not like lamb. So don't worry about how it could always cook using other meats of your choice such as chicken, fish or pork. As long as people are serving the food to be able to consume meat, then you're good to go as you do not want to offend anyone.

Tagines vegetable

Those who are vegetarian or vegan will have no problem with Moroccan tagines cooking as they could improvise tasty tagines plants on their own. If you're going to have the above missions, you could have a combination of a tagine with meat and vegetable tagine to serve them. In case you think that these vegetable dishes are boring, I can assure you that if you follow the Moroccan recipes, which are going to be an explosion. Best eaten with freshly baked bread or couscous. In fact, if you want to improvise, you could eat rice with them as well.

Tagines sweet

Now, if you want to be a little more adventurous, you could try to cook some sweet tagines. These are basically used as commemorative plates. Well, there is always something to celebrate in life. However, these sweet could be meat tagines or vegetable, but will be sweet because of many different kinds of dried fruits and nuts which are added into it. You could add Dried apricots, prunes, raisins, dates, apples, pears, currants along with the usual spices and ground black pepper to pot. Your guests will enjoy it if you would like to try something new.

Table Of Contents

So Cook with a tagine pot is pretty funny, as there is a variety of food that can improvise. There are different flavors and taste to try. Enjoy cooking and eating!

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Whip up Delicious authentic Moroccan cuisine with a Tagine pot

For adventurous people who enjoy authentic Moroccan cuisine, we will not be able to go without a tagine pot in their homes. Here are some wonderful Moroccan dishes that can improvise with Moroccan tagines.

Moroccan lamb stew

If you have a desire to lamb, this is a really impressive that you should try. Just get some Moroccan tagines, if you don't have any of them in your kitchen. You could get a tagine and cooking a piece tagine if you like. Prepare all the spices and mix the lamb in it. Pour olive oil to pan and sear the Lamb tagine. This seals in the juices. Subsequently, stir fry, garlic, onions, ginger, before adding water in the pot. Let it boil before adding in lamb, salt and pepper. Put the lid on the pot and let the pot simmer for about an hour or more, until the lamb is tender. You don't have to worry about the dish draining as the cone-shaped lid condensing all moisture back into the pot.

Morrocan vegetarian stew

For those who want to go easy with meat or prefer to try some vegetarian dish, vegetarian Moroccan stew will leave you begging for more. Unlike typical salads which we are accustomed to this vegetarian dish is quite an adventure in itself. Literally, you can choose any type of vegetables that you want to create the dish. Just heat your tagine pot and add olive oil. Add the garlic and spices and cook until fragrant. Don't burn the garlic. Remove the mixture to another bowl. Now add more olive oil in the pot along with carrots, eggplant, Zucchini, cauliflower, onions, tomatoes, garbanzos, currants, almonds and salt. Stir to mix everything well before adding in some broth to cover vegetables. Add the garlic and spices blend together and mix well. Put the lid on and let simmer for about 3 hours. That should be enough time for the vegetables become tender.

Additional flavor

Depending on how often you want to be stew, you could add in some cornmeal to thicken it. Or you could mix a few ladles of vegetables in a blender before returning the mixture into the pan. These are just some of the ways that you could thicken the stew. Once cooked, you could add in some apricots, raisins or nuts along with some cilantro on top.

Table Of Contents

Now with Moroccan tagines cooking is pretty funny when you have friends and family coming over to share a meal with you. Enjoy the cooking process and the wonderful meal.

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Tagine kitchen utensils-cooking equipment ideal for

For women who love to Cook, having few tagine kitchen utensils in their kitchen would be ideal. Here are some reasons why make ideal kitchen equipment.

Easy to use

These Moroccan tagines are very easy to use. They consist of only 2 parts which is the base and a cone-shaped lid. Traditionally used by nomads as a portable oven to cook their food, these pots tagine made their way into our homes as more and more people are made aware on how easy it is to use them. Not to mention the delicious food that can improvise with these vessels. All you need to do is to use it on a stove or oven.

Cook delicious stews

If you are vegetarian or love to eat meat, all you need to do is to heat the base. Add the olive oil and sear your meat that could be beef, chicken, fish, lamb or mutton. Remove the meat, and use the base to stir fry vegetables. Add in your own chicken stock or tomato juice and allow to boil before adding back your flesh. Think of the dish as a slow cooker since the top cone allow condensation to occur in order for your stew does not dry up so quickly. Also, please note that some tagines are cooking tagines, while some may be serving tagines. It is of course possible to use a tagine to Cook as you intend only to serve. So you can have more than a tagine in your kitchen to use.

Internal or external use

If you prefer to use these Moroccan tagines indoor on your stove or to bring them to cook some coal is totally up to you. In fact, it will be a wonderful experience to have friends and family over when you use these cooking pots so that tagine get to enjoy the beautiful stews that kitchen. You may choose to obtain a tagine glazed or unglazed depending on your taste. However, these traditional clay cooking pots is destined to be a success, as is sharing a meal with guests.

Table Of Contents

As you can, that's why these pots make an excellent addition tagine to your range of kitchen equipment. Other than whipping beautiful Moroccan cuisine, are easy to use both indoors or outdoors. Enjoy Them!

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Chicken Tagine Moroccan mint tea dinner &-a Housewarming Idea with a twist

Just moved in, unpacked it, decorated and now want to show your new spot to your friends and bask in compliments and delightful oohs and aahs. You need an idea of cool housewarming party to go with the new space and your new you. How about a Moroccan Tagine chicken dinner with all the bells and whistles? Picture it! Mint tea, exotic flavours, luminaries of wax, a little belly dancing entertainment, unique, original and chic! Roll up your sleeves and lets do it!

A small introduction to Moroccan tagines:

Moroccan cuisine is unique, healthy, flavorful and synonym of sophistication. The main attraction of a Moroccan Tagine is the dinner. A Tagine is both conical-shaped clay pot and the entrée itself that usually consists of a stew of beef, lamb or chicken with one or more vegetables.

The meal: cocktails, Kalamata olives, cheese and beef kabobs, as a starter, are a great way to start the evening, followed by a salad of Eggplant. Use some hot pita bread for the entrée and the salad. Now, comes the main attraction, the famous Tagine. Although they are difficult to find, Tagines are becoming more popular. Tagines authentic are made only in Morocco and clay and not that of iron cast. Clay cooking enhances the flavor during the cooking process. Make sure the Tagines are lead free and safe to Cook as many out there in the market lead and represent a danger to health. For a gathering of more than 4 people use the Tagine to serve and submit instead of cooking it, unless you have more than one. Remember to keep the dinner a secret at all times until it unveils the side table cover or as a piece of heart. If you want to be bold and have a blast making all your guests eat using the fingers and pita bread (there is etiquette for eating finger Moroccan too)

While they are still enthusiastic about the entrée serve a hot tea and sweet green with Mint. You can use typical tea glasses Moroccan hand decorated to serve the hot tea and garnish with fresh mint leaves and some baklava. Here is a good source Moroccan recipes's.

Entertainment: While you and your guests are enjoying drinks and music fusion Arabian smooth (Buddha bar style) sneak away and at no time pass music, dim the lights and open the door to a belly dancer to come and put on a show with audience participation that will make this housewarming party. A belly dancer can be hired from $ 75.00 to $ 125.00 for a show of 30 minutes.

Décor: you can buy pieces of furniture to accent lighting as well as to enhance the experience.

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Moroccan Tagine lamb and prunes recipe

Moroccan Tagine lamb and plums

Lamb tagine with prunes is a classic Moroccan dish that combines sweet and salted plums tender meat with fragrant spices of ginger, saffron, intense, cinnamon and pepper. It is often served at festivals, weddings and other special occasions with khobz (Moroccan bread) to enjoy the tasty juices.

Moroccan Jews serve this dish to celebrate the new year as the sweetness of the pot symbolizes the sweetness, hope for next year.
TIP-can be done the day before an event and fire just before the party.

This recipe shows how to cook the dish using the traditional ceramic tagine as this provides better results, but you can use a pressure cooker or saucepan.

Prep time: 15 minutes
Cook time: 3 hours
Serves 4-6

Ingredients:

• 2 lbs (1 kg) tender lamb, cut into pieces three inches
• 2 medium onions, grated or finely chopped
• 3 garlic cloves, finely chopped or pressed
• 3/4 teaspoon salt
• 1 teaspoon of pepper
• 1 teaspoon ginger
• 1/2 tsp saffron threads, crumbled
• 1/2 tsp turmeric
• 1 or 2 sticks of cinnamon
• 1/4 cup olive oil
• 1/4 cup of butter or vegetable oil
• handful of sprigs of coriander, tied together in a bouquet
• 1/2 lb (about 1/4 kg) Plum (Plum Stone tend to hold together better.)
• 1 tablespoon honey
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon toasted sesame seeds (optional)
• handful of blanched almonds fried (optional)

Preparation:

One of the sliced onions and onion rings on the bottom of the tagine. Finely chop the onion and mix it with meat, garlic, oil and spices and place on onion rings. Add 2 1/2 cups water, cover and place the tagine on cooking over medium heat. Let the tagine to boil bubbly kind (this may take a long time) and then reduce heat and simmer. Let the tagine to cook for 2.5 hours, then add the prunes and honey, sugar and cinnamon and cook for another 20 minutes or until meat is tender and the liquid is reduced. The meat must be falling off the bone. Remove and discard the sprigs of cilantro.

Serving plate tagine. Garnish with fried almonds and/or sesame seeds for extra flavor and wow factor to impress your guests.

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Tagine Recipes

North African cuisine is not only rich from ingredients point of view it is also diverse in the ways the food is cooked. Be it the technique of preparing a certain recipe or the implement that is unique in some way, you will get all sort of variety in North African cuisine. Tagine is one of the special dishes that are prepared in Morocco and other parts of North Africa which take its name from the specially designed pot which is called Tagine.

Tagine or Tajine has a Berber origin and is derived from the word tajin. The pot typically is made up of clay. It could later be painted or glazed to add to the beauty or as a means to spread heat evenly over the surface of pot. Tagine has two parts; the base section and the lid. The base could be flat or it may take circular shape. The lid or the cover of the pot is different than usual lids and is made in the form of a cone which is immersed inside the ingredients while the dish is being cooked.

The idea behind the shape is the heat which goes up from the base goes back to the ingredients after touching the lid and is evenly transmitted. After the dish is ready it is served as it is just by removing the lid. Though typically tagine is made up of clay yet the modern tagine comes with iron bottoms as well. The iron used is heavy cast iron which makes it possible to get the same taste even if you cannot control the heat which makes the essential element of tagine dishes.

As stated earlier in different regions of the North Africa Tagine is cooked differently. In one part a certain dish is called Tagine and in some other part some other dish with different ingredients is called a Tagine. Notably there are two distinct types of Tagine in North African region; the Moroccan Tagine and the Tunisian Tagine.

Moroccan tagine could be termed as a real potpourri. It contains a large variety of ingredients with the meat being the basic or main ingredient of Moroccan tagine dish. The meat is cooked on slow heat for a long period of time to have the food which does not have to be chewed as it will already be quite soft and tender. Other ingredients may range from vegetables to fruits, from dry fruit to spices and even herbs can go into the tagine.

Mqualli, Kefta and Mrouzia make some of the popular tagine dishes in Morocco. Tunisian tagine on the other hand is entirely different from the Moroccan tagine. It is a two step recipe. In first step meat is cooked with a few ingredients. It is then called tabil. After tabil is ready starch is added to it to thicken the gravy and the final touch is given by adding the ingredients that enhance the flavor. The second step is marked by addition of cheese or eggs that act like the base of the dish. It is then baked all together to call the final dish tagine.

Here in this article you will learn about Tagine recipes and you will also get an information about Tagine with lamb recipe.

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How to prepare a Moroccan Tagine

Food in Morocco plays an important role in traditional life. From weddings to baptisms of circumcisions, is the basis of social gatherings and celebrations. From couscous to tagines and pads, the delicate flavours are a mixture of flavors of many civilizations. Arab, Berber, French and Middle Eastern Jews are just some of the influences on what is now recognized as Moroccan cuisine.

Over the centuries, the chef of the royal kitchens of refined cuisine to create delicious dishes to tickle our taste buds. Apricots, dates, figs and raisins local foods as almonds, pine nuts and pistachios are used exte3nsively. Spices like cinnamon, cumin, turmeric, ginger, saffron, mint and impart a flavour exotic. And according to mint tea is a drink favorite, with freshly-squeezed fruit juices to close.

A traditional Moroccan dish really is a tagine, a vegetable stew with poultry or beef and dried fruit. The fruit is added towards the end to give an overall sweetness to the plate ... Vegetables are arranged around the meat, which is placed in the center of the plate with the fruit. The tagine is then covered and cooked slowly on a charcoal stove (kanoun). Tagines also contain salted or preserved lemons, giving them a unique taste that cannot be replicated using fresh lemons. Traditionally, the tagine is served with bread, rice or couscous. When you eat, you start out with the vegetables, working for the meat in the center of the dish. Here's a recipe to start on a traditional tagine

Chicken Tagine with prunes and almonds

1 chicken, cut into 6 pieces
Plums 170 g (6 oz) dried, chopped fine
almonds blanched whole, 60 g (2 oz)
1 white onion, finely chopped 2 cloves garlic, crushed
.5 teaspoon powdered ginger
1 teaspoon of cinnamon powder
.5 teaspoon turmeric
1 tsp ground cumin
2 tablespoons vegetable oil
freshly ground black pepper and salt to taste

The day before, prepare the marinade for chicken. Wash the chicken in salted water and drain. Mixing garlic with 1 tablespoon of salt to make a paste. Rub chicken and then rinse with water until the chicken is no longer stinks of garlic. Drain and set aside. Rub chicken pieces with cumin, salt and pepper and leave to stand for 1 hour.

Cover the plums with cold water, add the cinnamon and bring to a boil. Cover and simmer for 30 minutes or more-until dried plums are tender.

Arrange the pieces of chicken in a 5-quart deep saucepan over medium heat and add the chopped onion, turmeric, ginger, salt, pepper and almond. When the almonds are Brown, remove with a slotted spoon and
drain on paper towels. When the chicken is browned, cover with water, just so the pieces of chicken are covered and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

After 30 minutes, add the prunes and prune some of the saucepan of water and continue cooking until the chicken and prunes are very tender.

Sprinkle with almonds and serve immediately.

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Whip up Delicious authentic Moroccan cuisine with a Tagine pot

For adventurous people who like authentic Moroccan cuisine, we will not be able to go without a tagine pot in their homes. Here are some wonderful Moroccan dishes that can improvise with Moroccan tagines.

Moroccan lamb stew

If you have a desire to lamb, this is a really impressive that you should try. Just get some Moroccan tagines, if you do not have any of them in your kitchen. You could get a tagine and a portion tagine if you like. Prepare all the spices and mix the lamb in it. Pour olive oil to the pot and sear the Lamb tagine. This seals in the juices. Subsequently, stir fry all the garlic, onion, ginger, before adding water in the pot. Let boil before adding in lamb, salt and pepper. Place the lid on the pot and let the pot simmer for about an hour or more until the lamb is tender. You don't have to worry about the pot drying as the cone-shaped lid condensing all moisture back into the pot.

Vegetarian Moroccan stew

For those who want to go easy with prefer meat or try some vegetarian dish, vegetarian Moroccan stew will leave you begging for more. Unlike typical salads are used at all, this vegetarian dish is quite an adventure in itself. Literally, you can choose any type of vegetables that you want to create the dish. Just heat the tagine pot and add olive oil. Add the garlic and spices and cook until fragrant. Don't burn the garlic. Remove the mixture to another bowl. Now add some other olive oil the pot with carrots, eggplant, Zucchini, cauliflower, onions, tomatoes, garbanzos, currants, almonds, and salt. Stir to mix everything well before adding in some broth to cover vegetables. Add the garlic and spices blend together and mix well. Put the lid on and let simmer for about 3 hours. That should be enough time for the vegetables become tender.

Additional flavor

Depending on how often you want to be stew, you could add in some cornmeal to thicken it. Or you could mix a few Ladles of vegetables in a blender before returning the mixture in the dish. These are just some of the ways that you could thicken the stew. Once cooked, you could add in some apricots, raisins or nuts along with some cilantro on top.

Table Of Contents

Now cooking with Moroccan tagines is quite funny when you have friends and family coming over to share a meal with you. Enjoy the cooking process and the wonderful meal.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Moroccan chicken Tagine tea & dinner mint-a Housewarming Idea with a twist

Just moved in, unpacked, decorated and now want to show your new spot to your friends and bask in compliments and delightful oohs and aahs. You need an idea of cool housewarming party to go with your new space and your new you. How about a Moroccan Tagine chicken dinner with all the bells and whistles? Picture it! Mint, tea, exotic flavours, luminaries of wax, a little belly dancing entertainment, unique, original and chic! Roll up your sleeves and lets do it!

A small introduction to Moroccan tagines:

Moroccan cuisine is unique, healthy, flavorful and synonymous with sophistication. The main attraction of a Moroccan dinner is the Tagine. A Tagine is the conical-shaped clay pot and the entrée itself that usually consists of a stew of meat, lamb or chicken with one or more vegetables.

The meal: cocktails, Kalamata olives, cheese and beef kabobs, as a starter, are a great way to start the evening, followed by an Eggplant salad. Use some hot pita bread and salad and entrée. Now, comes the main attraction, the famous Tagine. Even if they are hard to find, Tagines are becoming increasingly popular. Tagines authentic are made only in Morocco and clay and not cast iron. Cooking in clay increases the flavor during the cooking process. Make sure the Tagines are lead free and safe to Cook as many out there in the market contain lead and represent a danger to health. For a gathering of more than 4 people use the Tagine to serve and submit instead of cooking it, unless you have more than one. Remember to keep the dinner a secret at all times until it unveils the side table cover or as a piece of heart. If you want to be bold and have a blast making all your guests eat using the fingers and pita bread (there is Moroccan etiquette for eating finger too)

While they are still enthusiastic about the entrée serve a hot tea and sweet green with Mint. You can use typical tea glasses Moroccan hand decorated to serve the hot tea and garnish with fresh mint leaves and some baklava. Here is a good source of Moroccan recipes.

Entertainment: while you and your guests can enjoy drinks and music fusion Arabian smooth (Buddha bar style) sneak away and at no time pass music, dim light and open the door for a belly dancer get and put on a show with audience participation that will make this housewarming party. A belly dancer can be hired from $ 75.00 to $ 125.00 for a show of 30 minutes.

Furniture: accent furniture pieces can be purchased as well as lighting to enhance your experience.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Whip Up Delicious Authentic Moroccan Cuisine With A Tagine Pot

For the more adventurous people who enjoy authentic Moroccan cuisine, there will not be able to go without a tagine pot in their homes. Here are a few wonderful Moroccan dishes that you can whip up with Moroccan tagines.

Moroccan Lamb Stew

If you have a craving for lamb, this is one really awesome dish that you need to try out. Just get some Moroccan tagines if you don't have any of them in your kitchen. You could get a cooking tagine and a serving tagine if you like. Get all the spices ready and mix the lamb in it. Pour some olive oil on to the tagine pot and sear the lamb. This seals in the juices. Next, stir fry all the garlic, onions, ginger before adding water into the pot. Let it boil before adding in the lamb, salt and pepper. Place the lid on the pot and let the dish simmer for about an hour or more until the lamb becomes tender. You don't have to worry about the dish drying up as the cone-shaped lid condenses all the moisture back into the pot.

Moroccan Vegetarian Stew

For those who wish to go easy on the meat or prefer to try out some vegetarian dish, the Moroccan vegetarian stew will leave you craving for more. Unlike the typical salads that we are all used to, this vegetarian dish is quite an adventure by itself. You could literally choose whatever type of vegetables that you fancy to create the dish. Just heat up your tagine pot and add in some olive oil. Add garlic and spices and cook till fragrant. Don't burn the garlic. Remove the mixture into another bowl. Now add in some more olive oil to the pot along with your carrots, eggplant, zucchini, cauliflower, onion, tomatoes, garbanzos, currants, almonds, and salt. Stir to mix everything well before adding in some broth to cover the vegetables. Add the garlic and spice mixture together and stir well. Place the lid on and leave to simmer for about 3 hours. That should be enough time for the vegetables to become tender.

Additional Flavor

Depending on how thick you want the stew to be, you could add in some corn flour to thicken it. Or you could blend a few ladles of the vegetables in a blender before returning the mixture into the pot. These are just some of the ways you could thicken the stew. Once cooked, you could add in some apricots, raisins or nuts along with some cilantro on top.

Summary

Now cooking with Moroccan tagines is quite fun when you have friends and family members coming over to share a meal with you. Enjoy the cooking process and the wonderful meal.

Moroccan Chicken Tagine Dinner & Mint Tea - A Housewarming Idea With A Twist

You just moved in, unpacked, decorated and now you want to show off your new spot to your friends and bask in compliments and those delightful oohs and aahs. You need a cool housewarming party idea to go with your new space and your new you. How about a Moroccan Chicken Tagine Dinner with all the bells and whistles? Picture it! Mint tea, exotic flavors, wax luminaries, a little belly dancing entertainment, unique, original and chic! Roll up your sleeves and lets do it!!

A little intro to Moroccan tagines:

Moroccan cuisine is unique, healthy, flavorful and synonym of sophistication. The main attraction of a Moroccan dinner is the Tagine. A Tagine is both the conical shaped clay dish and the entrée itself that usually consists in a chicken, lamb or meat stew with one or more vegetables.

The meal: Cocktails, Kalamata Olives, cheeses and beef kabobs, as appetizers, are a great way to start your evening, followed by an eggplant salad. Use some warm pita bread for both the salad and the entrée. Now, comes the main attraction, the famous Tagine. Though they are hard to find, Tagines are becoming more popular. Authentic Tagines are only made in Morocco and out of clay and not cast iron which. Cooking in clay enhances the flavor during the cooking process. Make sure the Tagines are lead free and safe for cooking as many out there in the marketplace contain lead and represent a health hazard. For a gathering of more than 4 people use the Tagine to serve and present rather than cooking in it unless you have more than one. Remember to keep the dinner a secret at all times until you unveil the lid table side or as a center piece. If you want to be daring and have a blast make all your guests eat using the pita bread and their fingers (there is Moroccan etiquette for finger eating too)

While they are still raving about the entrée serve them a hot and sweet green tea with mint. You can use typical Moroccan hand decorated tea glasses to serve the hot tea and garnish it with fresh mint leaves and some baklavas. Here is a good source of Moroccan recipes.

Entertainment: While you and your guests are enjoying drinks and smooth Arabian fusion music (Buddha bar style) sneak away and in no time switch the music, dim the light and open the door for a belly dancer to come in and put on a show with audience participation that will make this housewarming party a unique one. A belly dancer can be hired from $75.00 to $125.00 for a 30 minute show.

The Decor: You can purchase accent furniture pieces as well as lighting to enhance the experience.

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How to Prepare a Moroccan Tagine

Food in Morocco plays an important role in traditional life. From weddings to baptisms to circumcisions, it is the basis of social gatherings and celebrations. From couscous to tagines and pastilles, the delicate flavors are a blend of tastes of many civilizations. Arab, Berber, Middle Eastern, French and Jewish are just some of the influences on what is today recognized as Moroccan cuisine.

Over the centuries, the chefs of the royal kitchens refined the cuisine to create local mouth-watering dishes to titillate our taste buds. Apricots, dates, figs and raisins local foods while almonds, pine nuts and pistachios are used exte3nsively. Spices such as cinnamon, cumin, turmeric, ginger, saffron and mint lend an exotic flavor. And mint tea is the favored drink, with freshly squeezed juices a close second.

A truly traditional Moroccan dish is a tagine, a stew of vegetables with poultry or beef and dried fruit. The fruit is added towards the end to give an overall sweetness to the dish.. The vegetables are set around the meat, which is placed in the center of the pot together with the fruit. The tagine is then covered and cooked slowly over a charcoal stove (called kanoun). Tagines also contain salted or preserved lemons, giving them a unique flavor that can't be replicated using fresh lemons. Traditionally, the tagine is served with couscous, rice or bread. When eating, start on the outside with the vegetables, working your way to the meat at the heart of the dish. Here is a recipe to get you started on a traditional tagine:

Chicken Tagine with Prunes and Almonds

1 chicken, cut up into 6 pieces

170 g (6 oz) dried prunes, chopped fine

60 g (2 oz) whole, blanched almonds

1 large white onion, finely chopped 2 cloves of garlic, crushed

½ teaspoon powdered ginger

1 teaspoon powdered cinnamon

½ teaspoon turmeric

1 teaspoons ground cumin

2 tablespoons vegetable oil

salt and freshly ground black pepper to taste

The day before, prepare the chicken marinade. Wash the chicken in salted water and drain. Mix crushed garlic with 1 tbsp salt to make a paste. Rub into the chicken and then rinse under running water until the chicken no longer smells of garlic. Drain and set aside. Rub the chicken pieces with salt, cumin, and pepper and let stand for 1 hour.

Cover the prunes with cold water, add the cinnamon and bring to the boil. Cover and simmer for 30 minutes or longer - until the prunes are tender.

Place the chicken pieces in a 5-quart deep casserole over medium heat and add the chopped onion, turmeric, ginger, salt, pepper and almonds. When the almonds are brown, remove with a perforated spoon and

drain on kitchen paper. When the chicken is browned, cover with water just so the chicken pieces are covered and bring to the boil. Reduce heat and simmer, covered, for 30 minutes.

After 30 minutes, add the prunes and some of the prune water to the casserole and continue cooking until the chicken and prunes are very tender.

Sprinkle with the almonds and serve at once.

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Tagine Recipes

North African cuisine is not only rich from ingredients point of view it is also diverse in the ways the food is cooked. Be it the technique of preparing a certain recipe or the implement that is unique in some way, you will get all sort of variety in North African cuisine. Tagine is one of the special dishes that are prepared in Morocco and other parts of North Africa which take its name from the specially designed pot which is called Tagine.

Tagine or Tajine has a Berber origin and is derived from the word tajin. The pot typically is made up of clay. It could later be painted or glazed to add to the beauty or as a means to spread heat evenly over the surface of pot. Tagine has two parts; the base section and the lid. The base could be flat or it may take circular shape. The lid or the cover of the pot is different than usual lids and is made in the form of a cone which is immersed inside the ingredients while the dish is being cooked.

The idea behind the shape is the heat which goes up from the base goes back to the ingredients after touching the lid and is evenly transmitted. After the dish is ready it is served as it is just by removing the lid. Though typically tagine is made up of clay yet the modern tagine comes with iron bottoms as well. The iron used is heavy cast iron which makes it possible to get the same taste even if you cannot control the heat which makes the essential element of tagine dishes.

As stated earlier in different regions of the North Africa Tagine is cooked differently. In one part a certain dish is called Tagine and in some other part some other dish with different ingredients is called a Tagine. Notably there are two distinct types of Tagine in North African region; the Moroccan Tagine and the Tunisian Tagine.

Moroccan tagine could be termed as a real potpourri. It contains a large variety of ingredients with the meat being the basic or main ingredient of Moroccan tagine dish. The meat is cooked on slow heat for a long period of time to have the food which does not have to be chewed as it will already be quite soft and tender. Other ingredients may range from vegetables to fruits, from dry fruit to spices and even herbs can go into the tagine.

Mqualli, Kefta and Mrouzia make some of the popular tagine dishes in Morocco. Tunisian tagine on the other hand is entirely different from the Moroccan tagine. It is a two step recipe. In first step meat is cooked with a few ingredients. It is then called tabil. After tabil is ready starch is added to it to thicken the gravy and the final touch is given by adding the ingredients that enhance the flavor. The second step is marked by addition of cheese or eggs that act like the base of the dish. It is then baked all together to call the final dish tagine.

Here in this article you will learn about Tagine recipes and you will also get an information about Tagine with lamb recipe.

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