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Moroccan Tajine
- Serves
4
- Difficulty
Easy
Published 2017
Ingredients
1 1 1 clove
Method
Cover the bottom of a large pan with about ¼ in. oil. Heat gradually with coarsely chopped onion, crushed garlic clove, add 1 teaspoon each of saffron, pepper and salt. When hot add the lamb, baste well and cover with tight-fitting lid. Leave on slow heat for ½ hour, basting occasionally. Then add one cup of water and leave to cook for one hour or more.
Place lamb in baking-tray with a
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Cooking Vincent Price's Moroccan Tajine in a genuine clay tagine was an immersive and deeply rewarding experience that paid homage to tradition and flavor. The substitution of red wine for water lent the braise a bold and luxurious depth, while our Ras el Hanout spice blend—carefully crafted in-house to embody the essence of Moroccan cuisine—harmonized beautifully with saffron and pepper to season the tender lamb. Sweet carrots added a vibrant contrast, complementing the warm spices perfectly, while the clay tagine's unique design locked in moisture and imparted an earthy authenticity to the dish. Served directly from the tagine, this creation was a heartfelt celebration of Moroccan culinary artistry.