Making a tagine, in a tagine

Because yeah, thats not confusing or any thing 🤨 For the record, a tagine is both a cooking vessel (dish), and type of dish (like a stew or soup), which is usually made in the dish that it’s named after and comes to us courtesy of the Berbers in Africa! Now, I teased a pic of my new kitchen toy Tagine a while ago, and after stalking the internet finally decided on the inaugural tagine recipe to make in my tagine.

  • 2 lbs Lamb shoulder (diced)
  • 2 tbsp Ras el Hanout spice
  • 1 tbsp Chili flakes (or you know, less, if you’re a wuss about heat)
  • 1 tbsp Chopped garlic
  • 1 tbsp Ginger
  • Juice of 1 Lime
  • 1/4 cup Olive Oil
  • 2 tbsp Honey

Combine all ingredients, stir and let marinate for at least 4 hours, though overnight is best to really get those flavors in there.

  • 1 Red onion, sliced in rings
  • 2 large Sweet potatoes (yams) peeled and diced
  • 1/2 bag Small baby carrots
  • 1 can Diced tomatoes
  • 1/2 of one Preserved lemon, chopped
  • 1 cup Chicken Stock
  • A handful of Dried apricots, chopped

Start by browning the meat in the tagine, once everything is all browned up, remove and set aside. Now you start building layers, line the bottom of the tagine with the red onion slices, then add the meat back in to the center. Around the meat add in the sweet potatoes, carrots, and diced tomatoes (including juice!). On top add in the chopped preserved lemon. Pour in the broth until you reach the top of the bowl. The apricots will get added towards the end. Place the lid on the tagine and cook on low for about 50-60 minutes. Check the stew now, add more stock if needed and the dried apricots, replace the lid and cook on low for another 20 minutes (or as long as you can stand the smell in the house!)

Using packaged couscous prepared per the directions on the box (oh the sacrilege! ) layer the bottom of your bowl.

Top your couscous with the tagine (from the tagine 😂) and enjoy!