Moroccan meat tagine, Renowned for its delightful and rich flavours, the Moroccan Meat tagine stands as a popular dish embedded in Moroccan culinary traditions. A constant presence on Moroccan tables, especially during festive gatherings, the tagine is characterized by its unique clay pot, capable of preserving nutritional values and infusing dishes with a distinct taste. This article presents the preparation method for Moroccan Meat Tagine.
Ingredients of Moroccan Meat Tajine
– 1 kg diced meat
– 1 sliced onion
– 2 tomatoes
– 2 cloves of garlic
– 5 bay leaves
– 3 tablespoons vegetable oil
– 5 tablespoons olive oil
– 200g carrots
– 100g peas
– 2 potatoes
– 1 cup finely chopped fresh coriander
– 1 tablespoon ground ginger
– 1/4 tablespoon saffron
– Salt to taste
– Tagine pot
Ingredients of Moroccan Meat Tajine
- Begin by washing the meat pieces in cold water to ensure the removal of any remaining blood.
- Wash the vegetables and proceed to cut the carrots into cubes, peel and slice the potatoes, and slice the tomatoes into circular pieces.
- Place the meat pieces in the tagine over medium heat, adding a pinch of salt and bay leaves. Pour water over the meat until slightly submerged, cover the tagine, and let it simmer for approximately fifteen minutes.
- Add sliced onions, potatoes, tomatoes, carrots, peas, vegetable oil, olive oil, ginger, saffron, garlic, and chopped coriander to the tagine. Allow the tagine to cook for two hours.
- Serve the tagine directly from the pot onto the dining table.
In conclusion, Moroccan tagine, celebrated for its delightful combination of flavours, holds a special place in Moroccan cuisine. Whether enjoyed during festive occasions or as a regular part of the Moroccan dining experience, the tagine represents tradition and culinary excellence, adding a touch of Moroccan heritage to every meal.