Moroccan Lamb Tagine

Tagine is a Moroccan traditional dish. It is traditionally cooked in a special clay pot with conical lid called Tagine. The idea was that the steam will rise up and get condensed and the water would drip down, so it will not never get dry, because Tagine is a slow cooked dish. But you don't need a Tagine pot to cook Tagine, you can use any oven-proof dish. Main character of Tagine is that it will always contain some fruits, like raisins, apricots, olive and some exotic spices and honey.

Although Tagine traditionally was cooked with lamb but it can be with any kind of meat, chicken, seafood and veg. Some tagine has Potatoes and Tomatoes added too. There are hundreds of recipes available some of them are quite complicated and some ingredients won't be available everywhere. I have simplified it. In the ingredient list I have put commonly available ones on top and specialised ones at the bottom after salt. If you don't have any of them from the bottom, don't despair, as long as you have the top ones, cook with what you have from the bottom list. You may not have the authentic Moroccan flavour but you still will have a great Tagine to enjoy with your family. Here is my version:

Meat 1 kg, (here I have used 2 lamb shanks but you can use any meat you like) 

Merinade: (list is long but don't worry cooking is very simple, all in one pot)

Olive Oil 3 tbsp

Onion paste 2 tbsp

Garlic paste 1 tbsp

Ginger paste 1 tbsp

My curry powder 1 tsp ( click on TIPS)

Garam Masala 1 tsp

Lemon juice 1 tbsp

Tomato paste 1 tbsp

Honey 2 tbsp

Olives 1/2 cup

Sultana (raisins) 1/4 cup

Salt 1.5 tsp

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Seasoning (any kind) 1 tsp

Smoked Paprika 1 tsp

Ras-el-hanout 1 tsp

Cinnamon  powder 1tsp

Sun-dried tomatoes 1/4 cup

Dried Apricot chopped 1/4 cup

Saffron 1 pinch

Capers 1 tbsp

Mix all the ingredients together to make a marinade. Rub the marinade on the meat very well cover and leave in the fridge for few hours, longer the better. The beauty of it is that you can do it well in advance even day before your party and put it in the oven 3 hours earlier of the dinner time!

Place the meat in a oven proof dish, not too big, just big enough to hold the meat tightly (not to spread thinly in a dish too large)

Oven: Put the dish in the pre-heated oven 150c, for 2h 30m. After that bring it out and let it rest for about 20 minutes, Meat should be falling off the bone. Place on the serving dish and garnish with some Parsley (coriander leaves). Serve with some yogurt.

Variations: you can add Potatoes, Sweet potatoes, peas, butternut squash (mishti kumra)