- Servings : 4
- Prep Time : 15m
- Cook Time : 3:40 h
- Ready In : 4:000 h
A tagine is a North African Berber dish named after the earthenware pot in which it is cooked. The method of cooking involves cooking meat, fish, beans or vegetables in a gravy in a clay dish over a heat source, traditionally hot charcoal, and covered by a cone-shaped lid with a hole in the top which allows steam to pass out and some condensation to return back to the dish. It is a slow method of cooking which can be substituted by using a tagine on a gas or electric stove top on top a diffuser (a circular piece of aluminium mesh between the tagine and the heat source) or cooking slowly in a casserole dish in an oven or a large saucepan on a stove top.
This Mutton Tagine really benefits from slow, long cooking and is delicious served with couscous and harissa, a hot chilli paste. The spice mix used is called Ras al hanut. It enhances the flavour, giving it a real North African taste.
- 2-3 tbsp olive oil
- 150g red onion, chopped
- 15g ginger, finely chopped
- 2 cloves garlic, crushed and chopped
- 500g diced mutton (goat or sheep)
- 4 tsp Ras al hanut spice mix
- 400g tomatoes, chopped
- 2 tbsp honey
- 100ml water
- 70g apricots (dried and partially rehydrated), halved
- 250g white potatoes, cut into small chunks
- 250g cooked chickpeas (start with approx. 125g dried)
- ½ tsp salt (or to taste)
Heat the olive oil on a medium heat in a tagine, or a saucepan, and fry the onion, ginger, garlic and meat for 5-10 minutes until the meat has browned, stirring occasionally.
Add the spice mix and tomatoes and cook for a couple of minutes while stirring.
Add the honey, water, apricots, potatoes and cooked chickpeas, salt to taste and simmer on a low heat for about 3 hours, until the meat is tender. Serve hot.