| Greg's fake tagine |
| Greg's home page |
| Cooking main page |
| Recipe index |
| Cooking times |
| Noodle cooking times |
| Spice pastes |
| Weights and measures |
| Food suppliers |
| Greg's diary |
| Copyright info |
| |
|
|
|
|
|
On 15 October 2023 I faked a version of this recipe. I don't want to repeat that recipe, but the cooking times were considerably longer: 5 hours for the meat, 2 hours for potatoes and carrots, and 50 minutes for the soft vegetables. I'll probably update this page the next time I cook it.
On 14 February 2015 I wanted to cook a relatively authentic Moroccan tagine (or is that Tajine? I can't decide). The recipes I had were so varied that I couldn't make up my mind, so in the end I invented one. To my surprise, it tasted very good.
I discussed the recipe with Mohamed Ifadir of Marrakesh, who told me that all the ingredients should be put in at the beginning, the tagine sealed with a flour dough and not opened until the end. This presumably means no frying, and that's what about half the recipes say. But I still think things can be improved by adding the vegetables later, and at a later date I found this recipe, which in fact comes quite close to what I was aiming at.
| quantity | ingredient | step | ||
| 1 kg | meat (beef or lamb), cut into 3-4 cm “cubes” | 1 | ||
| 20 g | ginger, finely chopped | 1 | ||
| 40 g | garlic, pressed | 1 | ||
| 20 g | ras el-hanout | 1 | ||
| 300 g | chick peas | 2 | ||
| oil for frying | 3 | |||
| 5 g | cinnamon stick | 3 | ||
| 400 g | tinned tomatoes | 3 | ||
| 80 g | honey | 4 | ||
| 30 g | salt | 4 | ||
| 0.5 g | saffron | 4 | ||
| 400 g | potato, in about 10 pieces | 5 | ||
| 250 g | carrot, in about 10 pieces | 5 | ||
| 125 g | dried apricots | 5 | ||
| 225 g | courgette, in thick slices | 6 | ||
| 200 g | aubergine, in thick slices | 6 | ||
The times below are correct for beef and lamb. With goat, after my experience in March 2016, I'm planning to cook for 2 hours more.
At least 6 hours before serving: Chop ginger, crush garlic, mix with the meat and ras el-hanout and marinate for several hours or overnight.
At least 5 hours before serving: Place the chick peas in boiling water, bring back to the boil and soak for 2 hours. Drain, rinse and drain.
At least 3 hours before serving: Fry the meat in oil until browned. Add chick peas, cinnamon, tomatoes and enough water to just cover the ingredients into the tagine and bring to the boil:
|
|||||||||||||||||||||||
Lower heat and simmer at lowest possible heat for 2 hours.
Add honey, salt and saffron and mix in well.
Add potatoes, carrot and apricots and cook for another 30 minutes.
|
|||||||||||||||||||||||
Add courgette and aubergine and cook for another 20 minutes. Serve.
|
|||||||||||||||||||||||
| Cooking home page | Recipe index | Greg's home page | Greg's diary | Greg's photos |
