Have you ever tried a tagine that was fragrant, spicy, smoky and fruity at the same time? Well, if you haven’t, take a look at this recipe because this tagine will seriously tingle your senses!
The various spices present in this recipe work magically together, bringing a subtle boost of flavours while the sweetness of the dried fruits brings comfort and delicacy.
I love everything about this tagine, I prepare it very often when we have friends and family visiting cause it always makes an impression and it’s so easy to prepare.
Don’t forget to top the tagine with fresh coriander; it tastes even better with it!
Apricots, dates and meat tagine
- 1.2 kg lamb or beef neck fillets (or any type of stewing meat) trimmed and cut in 4 cm pieces
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ ground black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 4 onions, chopped
- 3 garlic gloves, finely chopped
- 100gr pitted dates, chopped
- 100gr dried apricots, chopped (more for decoration if desired)
- Fresh coriander, roughly chopped for decoration
• In a large bowl, put all the spices, salt, pepper and meat. Toss and make sure all the pieces of meat are coated with the spices. Set aside for a few minutes.
• In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow sweating the onions.
• Once you’ve sweated the onions, add the garlic and the meat. Cook for 5 to 7 min turning the meat occasionally..
• Pour a cup and half of water (320 ml) into the casserole, place the coriander bouquet on top of the meat and bring to the boil. Reduce the heat to high low, cover with a lid and gently simmer for 60 min.
• Place the apricots and the dates in warm water for a couple of minutes to soften them. Drain the dried fruits and place them in the casserole for 30 to 40 min or until the meat is nicely cooked and soft. Stir occasionally.
• Adjust the seasoning, add salt if necessary. Serve hot with couscous or bread and decorate with fresh coriander and chopped apricots.
• If you find that your tagine is too thick by the time the meat is cooked, feel free to add a splash of water to your tagine.
• This recipe is inspired by one of my favourite cookbooks, How to cook from Leiths, “Moroccan lamb tagine”.