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    You are in: Home / Recipes / Tagine Bil Kok, Moroccan Recipe
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    Tagine Bil Kok, Moroccan

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    30 mins

    1 hrs 45 mins

    Annacia's Note:

    The Centre de Formation en Restauration Traditionnelle, a government-sponsored cooking school in Rabat, is dedicated to preserving the art of traditional Moroccan gastronomy. The students, all young women, go on to staff Morocco's embassies and consulates around the world. This classic tagine recipe is part of the school's delectable curriculum. From: Cooking at the Kasbah by Kitty Morse

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and saute the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours. Discard the cilantro.
    2. 2
      Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Bring the sauce in the casserole back to a simmer.
    3. 3
      Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.
    4. 4
      Note: To toast and crush saffron, place threads in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes. Crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using.

    Ratings & Reviews:

    • on August 23, 2013

      55

      I prebrowned the lamb the night before I made this dish because I needed to crockpot it since I was not going to have any time in the evening to make this dish. Kept it on low all day and when I got home, it was so nice to have one of the dishes I was making for a dinner party done and ready to go. Since it was in the crockpot, I upped the chicken broth to 2 cups and added 2 cups of water. Extra prunes and spices and it turned out wonderful. I would definitely make this again, maybe even the right way next time ;-)

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tagine Bil Kok, Moroccan

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 599.8
     
    Calories from Fat 351
    58%
    Total Fat 39.0 g
    60%
    Saturated Fat 14.4 g
    72%
    Cholesterol 151.9 mg
    50%
    Sodium 323.2 mg
    13%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 2.0 g
    8%
    Sugars 11.2 g
    45%
    Protein 44.7 g
    89%

    The following items or measurements are not included:

    saffron

    pitted prunes

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