Moroccan Crock Pot Tajine
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.
13
People talking
INGREDIENTS
Nutrition- 1
- 2
- 1teaspoon ground cumin
- 1teaspoon paprika
- 1⁄2teaspoon ground ginger
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon allspice
- 1⁄2teaspoon salt
- 1⁄2teaspoon hot red chili pepper flakes or 1/4 teaspoon cayenne pepper
- 2cups small chunks carrots
- 1
- 1⁄2
- 1
Advertisement
DIRECTIONS
- 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.
Advertisement