Tagine Recipes

 

Delicious Fish Tagine Recipe

Delicious Fish Tagine Recipe

Ingredients (serves 6)

  • 60ml (1/4 cup) olive oil
  • 2 cloves garlic
  • 1 onion, finely chopped
  • 1/2 teaspoon each ground cinnamon, ground ginger, ground cumin and sweet paprika
  • 4 vine-ripened tomatoes, peeled, seeded, chopped
  • 50g sachet tomato paste
  • Pinch of saffron threads
  • 1/2 cup each chopped coriander and flat-leaf parsley
  • 6 x 200g firm white fish fillets
  • 2 quarters preserved lemon rind, cut into thin strips
  • 100g Sicilian olives
  • Coriander sprigs, to serve
  • Red couscous to serve

Method

  1. Heat olive oil in a small frying pan over medium heat.
  2. Add garlic and onion, and cook for 10 minutes until soft.
  3. Add spices and stir for 1 minute until fragrant.
  4. Add tomatoes, paste, saffron and 80ml (1/3 cup) water and bring to a simmer.
  5. Remove from heat and stir in herbs.
  6. Place half the tomato mixture in the base of a tagine, top with fish fillets, then remaining tomato mixture.
  7. Cover with lid and cook over medium high heat for 5 minutes.
  8. Reduce heat to medium, add lemon and olives, and cook, covered, for a further 8 minutes or until the fish is just cooked.
  9. Top with coriander and serve with red couscous.

Source: Taste.com.au

Lamb Tagine Recipe

Lamb Tagine Recipe

Ingredients (serves 4)

  • 1 brown onion, halved, coarsely chopped
  • 2 tsp vegetable oil
  • 600g diced lamb
  • 2 tsp sweet paprika
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 250ml (1 cup) vegetable stock
  • 80ml (1/3 cup) honey
  • 1/2 tsp ground cinnamon
  • 240g (1/4 cups) whole pitted dried prunes
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • Pinch of salt, extra
  • Skim milk natural yoghurt, to serve
  • 1/4 cup fresh coriander leaves, to garnish

Method

  1. Place the onion in the bowl of a food processor and process until coarsely pureed.
  2. Heat the oil in a large heavy-based saucepan over medium-high heat.
  3. Add the onion and cook for 2-3 minutes or until soft and fragrant.
  4. Add the lamb and cook for 5-6 minutes, stirring occasionally, or until brown all over.
  5. Add the paprika, cumin and salt, and cook, stirring, for 2-3 minutes or until fragrant.
  6. Transfer to a ceramic tagine, and add the stock.
  7. Cover and transfer to the oven. Cook for  1 1/2 hours or until lamb is tender.
  8. Stir in the honey, cinnamon and prunes.
  9. Return to oven, uncovered, stirring occasionally, for 15 minutes or until sauce thickens.
  10. Meanwhile, place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork.
  11. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Season with salt.
  12. Spoon couscous among plates. Top with tagine and a dollop of yoghurt. Sprinkle with coriander and serve immediately.

Source: Taste.com.au

Moroccan Beef Tagine Recipe

Moroccan Beef Tagine Recipe

Ingredients (serves 4)

  • 2 tablespoons olive oil
  • 750g gravy beef, trimmed, cut into 3cm cubes
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 medium carrots, peeled, halved, sliced
  • 2 celery stalks, chopped
  • 2 tablespoons plain flour
  • 1 1/2 tablespoons Moroccan seasoning
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 2 cups beef stock
  • 400g can diced tomatoes
  • 400g can chickpeas, drained, rinsed
  • Pumpkin and potato mash and steamed
  • Green beans, to serve

Method

  1. Preheat oven to 180°C/160°C fan-forced.
  2. Heat half the oil in a large frypan over medium-high heat.
  3. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  4. Heat remaining oil in dish. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Add flour and seasoning. Cook, stirring, for 1 minute.
  5. Transfer beef and other ingredients to your tagine. Add bay leaves and cinnamon.
  6. Stir in stock and tomatoes. Transfer to oven.
  7. Bake for 1 hour 30 minutes. Remove from oven. Stir in chickpeas. Bake for 30 minutes or until beef is tender.
  8. Remove and discard cinnamon and bay leaves. Serve with mash and beans.

Source: Taste.com.au

Chickpea Tagine with Figs

Chickpea Tagine with Figs

Ingredients (serves 4)

  • 2 tbs olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp Moroccan spice mix
  • 2 x 400g cans chickpeas, rinsed, drained
  • 400g can chopped tomatoes
  • 2 cups (500ml) salt-reduced vegetable stock
  • 2 zucchini, chopped
  • 175g green beans, trimmed, halved
  • 1/2 cup (100g) chopped dried figs
  • 2 cups (400g) couscous
  • 2 tbs chopped coriander leaves
  • 1 tbs harissa (optional)

Method

  1. Heat oil in a saucepan over medium heat.
  2. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
  3. Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
  4. Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender.
  5. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups (500ml) boiling water.
  6. Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
  7. Divide couscous and vegetable tagine among plates, garnish with coriander then serve with harissa, if desired

Source: Taste.com.au

Vegetable Tagine Recipe

Vegetable Tagine Recipe

Ingredients

  • 2 tbs olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbs grated ginger
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 cinnamon quill
  • 1kg pumpkin, peeled, cut into 2.5cm cubes
  • 400g can chopped tomatoes
  • 2 cups (500ml) vegetable stock
  • 175g thin green beans, topped
  • 2 tbs chopped mint
  • 2 tbs chopped coriander
  • 2 tbs honey
  • Couscous, tossed with drained canned chickpeas and chopped red onion, to serve

Method

  1. Heat the olive oil in a large deep frypan over medium heat. Cook the onion for 3-4 minutes or until softened.
  2. Add the crushed garlic and grated ginger to the pan and cook, stirring, for 30 seconds until fragrant.
  3. Add the ground cumin, coriander, paprika and cinnamon quill, then stir for a further 1 minute until fragrant.
  4. Add the cubed pumpkin, canned tomatoes and the vegetable stock, and stir to combine.
  5. Season to taste with sea salt and freshly ground black pepper.
  6. Bring to the boil, then reduce the heat to medium-low and simmer the tagine for 12-15 minutes, uncovered, until the pumpkin is tender.
  7. Add the green beans and cook for a further 5 minutes until they are tender and bright green.
  8. When ready to serve, stir in the chopped mint, coriander and honey. Serve in bowls with couscous.

Source: Taste.com.au

Beef and Pear Tagine Recipe

Beef and Pear Tagine Recipe

Ingredients (serves 6)

  • 2/3 cup honey
  • 1 large lemon, juiced
  • 2 firm pears, cores removed, cut into thick wedges
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 2 tablespoons olive oil
  • 2kg chuck steak, cut into 3cm cubes
  • 2 brown onions, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, grated
  • 3 to 4 tablespoons Moroccan Spice Blend
  • 20g butter

Method

  1. Preheat oven to 180°C.
  2. Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium.
  3. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.
  4. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.
  5. Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft.
  6. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil.
  7. Transfer to an ovenproof tagine. Cover with a lid. Place in oven and cook for 1 1/2 hours.
  8. Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears.
  9. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread.

Source: Taste.com.au

Chermoula Fish Tagine Recipe

Chermoula Fish Tagine Recipe

Ingredients (serves 6)

  • 1kg firm white fish fillets
  • 1 tbs ghee or olive oil
  • 1 brown onion, finely chopped
  • 3 celery sticks, trimmed, finely chopped
  • 2 carrots, peeled, finely chopped
  • 400g can diced tomatoes
  • 125ml (1/2 cup) fish stock (see note)
  • Fresh mint leaves, to serve
  • Lemon wedges (optional), to serve

Chermoula

  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh continental parsley
  • 1 large red chilli, halved, seeded, finely chopped
  • 2 garlic cloves, crushed
  • Large pinch of saffron
  • 1 tbs cumin seeds
  • 1 lemon, juiced

Method

  1. To make the chermoula, combine the coriander, parsley, chilli, garlic, saffron, cumin and lemon juice in a large glass or ceramic bowl.
  2. Cut fish into strips about 6cm long and 4cm wide. Add to the chermoula. Toss to combine. Cover and place in the fridge for 2 hours to marinate.
  3. Heat the ghee or oil in a 28cm flameproof tagine over medium heat. Cook onion, celery and carrot, stirring, for 8 minutes or until onion softens.
  4. Add the tomato and stock and bring to the boil. Reduce heat to low. Place the fish on top of the onion mixture. Cover and cook for 10 minutes or until the fish flakes when tested with a fork.
  5. Top with mint leaves and serve with lemon wedges, if desired.

Source: Taste.com.au

Easy Chicken Tagine Recipe

Easy Chicken Tagine Recipe

Ingredients (serves 4)

  • 1kg chicken thigh fillets, halved
  • 3 tbs chermoula spice mix or paste
  • 2 tbs olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 lemon, thinly sliced
  • 100g blanched almonds
  • 140g green olives
  • 1 cup (250ml) chicken stock
  • Couscous and chopped coriander, to serve

Method

  1. Preheat oven to 170°C.
  2. Toss chicken with half the spice mix. Heat oil in a large pan over medium heat.
  3. Cook onion and garlic, stirring, for 2-3 minutes until softened. Remove and set aside.
  4. Add chicken to pan and cook over medium-high heat for 2-3 minutes each side until golden.
  5. Transfer chicken, lemon, nuts, olives, stock and remaining spice mix to a tagine.
  6. Place the tagine in the oven , cover and cook for 40 minutes or until chicken is cooked.
  7. Serve with couscous and coriander.

Source: Taste.com.au

Lamb and Quince Tagine Recipe

Lamb and Quince Tagine

 

 

 

 

Ingredients (serves 4)

  • 40ml (2 tbs) olive oil
  • 1kg lamb leg or shoulder, diced
  • 1 onion, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground ginger
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 cinnamon stick
  • 1/2 tsp saffron threads
  • 2 quinces, peeled, hard core removed, quartered
  • 21/2 cups chicken stock or water
  • 2 tbs honey
  • 2 kaffir lime leaves*
  • 20ml (1 tbs) fish sauce
  • 1 sweet potato, peeled, cut into 2cm cubes
  • 420g can chickpeas
  • Couscous, to serve

Method

  1. Preheat oven to 170°C.
  2. Heat oil in a large frypan over medium-high heat and cook the lamb in batches until well browned.
  3. Transfer lamb to a plate. Add onion and garlic to frypan and cook until just softened. Stir in the dry spices and cook, stirring, for 1 minute.
  4. Place meat and other ingredients in your tagine with the quinces, stock, honey, lime leaves and fish sauce. Cover with a lid then place in the oven for 1 1/2 hours.
  5. Add the sweet potato and chickpeas and return to oven for a further 1/2 hour. Serve with couscous.

Source: Taste.com.au

Lamb and Apricot Tagine Recipe

Lamb and Apricot Tagine

 

 

 

 

Ingredients (serves 4)

  • 1/4 cup plain flour
  • 8 (180g each) lamb forequarter chops, trimmed
  • 2 tablespoons olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1 long red chilli, thinly sliced
  • 400g can crushed tomatoes
  • 3/4 cup dried apricots, chopped
  • 2 tablespoons honey
  • 2 small zucchini, thickly sliced
  • 1/2 cup chopped fresh coriander leaves
  • steamed couscous and yoghurt, to serve

Method

  1. Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat.
  2. Heat half the oil in a large, heavy-based frypan over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.
  3. Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Transfer lamb and juices to pan with tomato, apricot, honey and 2 cups cold water into your tagine.
  4. Cover. Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source: Taste.com.au

Beef, Date and Honey Tagine with Almonds

Beef, Date and Honey Tagine with Almonds

Ingredients (serves 8)

  • 85g (1/2 cup) whole blanched almonds
  • 2 tbs olive oil
  • 2 (about 1.5kg) beef rump steaks, cut into 2cm pieces
  • 2 brown onions, halved, thickly sliced
  • 2 garlic cloves, crushed
  • 1/2 tsp saffron threads
  • 2 x 7cm cinnamon sticks
  • 2 tsp ground cumin
  • 2 tsp ground ginger
  • 375ml (1 1/2 cups) beef stock
  • 375ml (1 1/2 cups) water
  • 150g (1 cup) fresh dates, halved lengthways, pitted
  • 2 tbs honey
  • Fresh coriander leaves, to serve

Method

  1. Preheat oven to 180°C. Place almonds on a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Reduce oven to 150°C.
  2. Meanwhile, heat half the oil in a large frypan over high heat. Add one-quarter of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl.
  3. Repeat, in 3 more batches, with the remaining beef and half the remaining oil, reheating pan between batches.
  4. Heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft.
  5. Add the saffron, cinnamon, cumin and ginger and cook for 2 minutes or until aromatic. Transfer to your tagine, and add the beef, stock and water.
  6. Bake, covered, in oven for 2 hours or until beef is tender. Remove from oven and add the dates and honey. Cover and set aside for 10 minutes or until cooled slightly and the dates are soft.
  7. Sprinkle the almonds over the beef tagine and top with coriander to serve.

Source: Taste.com.au

 

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