Prep 10 mins
Cook 2 hrs
Just came back from Morocco and had to try my hand at cooking in a tajine. It is similar to crockpot cooking but you can cook on your stovetop, oven, or grill. I was advised that about anything goes--just clean out your refrig and create your own recipe. This was my first attempt and is delicious. You can use about any spices you would like so be creative. For the veggies, I used a 12 oz package of frozen spring vegetables with snow peas, baby potatoes, broccoli, and carrots. You can also use a variety of meats.
- 2 lbs beef, cut into 1 inch cubes
- 2 small onions, chopped
- 12 ounces vegetables
- 1 teaspoon saffron
- 1 teaspoon ras el hanout spice mix
- 1 teaspoon garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons sesame seeds (optional)
- 1⁄2 lb pitted prune
- Heat oil in tagine. Add butter. When melted, add meat.
- Add garlic, ginger, salt, pepper, saffron, and Ras El Hanout spice (or any other spices you may choose).
- Top with chopped onions and remaining vegetables.
- Cover and cook for 2 hours. Check after 1 hour and add 1/2 cup water if needed. Use hot water to keep from cracking tajine.
- When meat and vegetables are tender, add prunes. Cook for another 10 minutes.
- Sprinkle with sesame seeds if desired.
- Serve plain, with couscous, or rice.
I made this using potatoes & olives as my vegetables. I did add 1 beef bouillon cube & a tbsp of tomato paste to the sauce. DH enjoyed it very much.
I made this recipe for my Moroccan boyfriend whose mother is an exquisit cook! Away from home, he was missing his national cuisine so I presented him with this! He 'oooed' & 'aaahed' and said it was THE best tajine he had eaten. He asked would I make it again so he could invite his friends over! Its a lovely recipe! I didn't have the ras el hanout spice mix, so just used other Moroccan spices (cumin, tumeric etc. Also, I put the prunes in a bit longer, this way they go all gooey. For the vegtables I used carrots & courgettes (zuccinis), squash & potatoes would also be good. Thanks Artsy Chef!