In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue.
- 1 (3 lb) packagefrozen stewing lamb or 1 (3 lb) package lamb shoulder or 1 (3 lb) package stew beef chunks or 8 skinless chicken thighs, bone-in
- 4 garlic cloves
- 2 onions
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon hot red chili pepper flakes or 1⁄4 teaspoon cayenne pepper
- 2 cups small chunks carrots
- 3 cups large chunks of peeled squash or 3 cups potatoes
- 1 (10 ounce) can condensed chicken broth or 1 cup chicken bouillon
- 1⁄2 cup pitted green olives (optional)
- 1 (19 ounce) can chickpeas, drained and rinsed (optional)
- Thaw lamb.
- Trim excess fat from lamb or beef, then cut into large bite-size pieces.
- If using chicken thighs, leave whole.
- Mince garlic and thinly slice onions.
- In a crock pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using.
- Add meat.
- Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
- Stir in chickpeas, if using, during last 15 minutes of cooking.
- Serve over couscous or with crusty bread.
- Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.