A tajine or tagine is a maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa.Maghreb means ‘the west’.Tagine is an Arabic dish originated from the west – Morocco /Tunisia /Algeria /Libiya
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| For marination | ||
| 1.8 | KG | Lamb cubes |
| 0.05 | LITRE | Olive oil |
| 0.01 | KG | Chilli powder |
| 0.01 | Kg | Cumin powder |
| 0.02 | Kg | Paprica powder |
| 0.01 | KG | Ginger powder |
| 0.001 | KG | Safron |
| 0.01 | KG | Salt |
| 0.005 | KG | Black pepper powder |
| Vegetables | ||
| 0.12 | KG | Rough sliced onions |
| 0.05 | KG | Coriander leaves chopped |
| 0.12 | KG | Diced tomatoes |
| 0.15 | KG | Potatoes cut to wedges |
| 0.1 | KG | Carrots cubed |
| 0.075 | KG | Prunes whole |
Method:
- Marinate the lamb and keep aside for 30 mins
- In a tagine pot transfer the marinated lamb and sear it
- Add all vegetables and cook for 1 hr
- Add prunes and simmer for 30 mins.
Tagine is served over couscous or along with Moroccan khubz (bread)