Tagine is a North African stew that is typically cooked in a clay pot with a conical lid, also called a tagine. Here is a traditional recipe for making tagine in a clay pot:
Ingredients:
- 1 1/2 pounds boneless lamb or chicken, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup dried apricots, chopped
- 1/4 cup raisins
- 1/4 cup slivered almonds, toasted
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup water
- Fresh parsley, chopped, for garnish
Instructions:
1. Soak the clay pot in cold water for at least 30 minutes before use.
2. Heat the olive oil in a large skillet over medium-high heat. Add the lamb or chicken and brown on all sides, about 5 minutes. Remove from skillet and set aside.
3. Add the onions to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Add the ginger, cumin, paprika, cinnamon, and cayenne pepper to the skillet and cook for 1-2 minutes, until fragrant.
5. Add the diced tomatoes with their juices, apricots, raisins, almonds, honey, salt, and pepper to the skillet. Stir well to combine.
6. Transfer the mixture to the clay pot. Arrange the browned lamb or chicken on top of the tomato mixture.
7. Pour the water over the top of the lamb or chicken.
8. Cover the clay pot with the conical lid and place it over low heat. Cook for 1 1/2 to 2 hours, until the meat is tender and the sauce has thickened.
9. Garnish with fresh parsley and serve hot with couscous or bread.
Note: Be sure to handle the clay pot carefully, as it can become very hot during cooking. Also, make sure the heat source is appropriate for the clay pot. Avoid using direct heat sources such as gas flames or electric stovetops. Instead, use a diffuser or place the pot on a grill or in an oven.