Hey guys, today we’re going to prepare the famous dish of Morocco the Tagine. Actually the Moroccan Tagine is made from clay. The bottom of the Tagine at the top of the stove. That’s why it’s a bit brownish. The steel goes up to the clay brings the minerals to the center of the Moroccan Tagine.
I’m going to show you how to cook this Moroccan Tagine recipe. The ingredients you need for this dish are cayenne pepper. Turmeric ginger white pepper cumin bay leaves garlic kosher, or sea salt. A teaspoon of sugar, a handful of almonds, and one red onion. One tomato pitted prunes cilantro and you need parsley and pound and half of the lamb.
The first thing you do is take a sharp knife and peel an onion. Cut it into two halves and slice it until it’s like thin slices. Put it in a thick skillet and caramelize the onion. You dump the onion all in the dish. You take the lamb put it on top of the onion. Leave a little space so the steam will go through and cover it for a bit. Lower the fire until medium takes a ball about half a cup to one cup of water. I take about half a teaspoon of turmeric a whole teaspoon of ginger. A quarter a teaspoon of cayenne pepper 1 bay leaf or two 1/2 teaspoon of salt, some curry powder, A white pepper 1/2 teaspoon of cumin.
You take the mixture of spices and here it is. Start seasoning and add it right all to the Tagine. You start preparing a bunch of coriander and a bunch of parsley. You chop them and take one tomato chopped it up. Put the last of the ingredients in the top one garlic anywhere. And you put the tomatoes and that in a cup of Tagine. So now I’m going to cover it and leave it for about ten minutes.
The slow cooking is the secret for this recipe.
You add about one tablespoon of sugar add a little splash of cinnamon-like that. In addition, You just cover it and warm about 1/2 cup of water and put little almond in the water. The prunes release a bit of juice with the sugar and the sediment. When it’s soft enough it’s done. So take the prunes and just put them on top of the lamp and cover it again. When this one starts boiling you turn the fire off and remove the water.
You just put it in a casserole and let it cool down. Just press it like that and it becomes blanch and put it back in the same skillet. We put one little drop of olive oil but you can make it on high so you can round. We’re going to stir the Tagine from the bottom. And cover it and lower the fire a bit less than medium. It takes about 40 minutes to 1-hour for blanch elements. You have to toss them so this is just like you put it in the top before serving. It starts to caramelize a bit all and you need to green that sweet almond flavor, and the delicious Moroccan Tagine it’s done.
Bon Appétit ❤
The royal Moroccan Tagine Recipe
- Cayenne pepper 0.25 tsp,
- turmeric 0.5 tsp
- ginger 1 tsp,
- some white pepper
- cumin 0.5 tsp,
- bay leaves 1-2,
- garlic 1 tsp,
- sea salt 0.5 tsp,
- some Kerri powder
- sugar 1 tsp,
- almond one red onion
- one tomato
- one pound and half of the lamb
- 2 tbsp of orange blossom water
- a bit of cinnamon powder