Tagine (Tuh-zheen) is an earthenware pot with origins in North Africa that is essentially an ancient version of a modern day slow cooker (think Crock Pot). I borrowed the name one day when I was experimenting with a spicy meat/fruit recipe that was ultimately going to be my kids’ dinner and it was iffy at best as to whether or not they would eat it.
But I had learned from past experience that my kids were much more likely to eat something that had and exotic name from a far off place. If I had called it Spicy Meat and Rice the odds that they would eat it was 50/50 at best. So I called it Moroccan Tagine and they loved it. Whenever they would bring friends to the house I would make it for them and they loved it too – and often would request it during future visits.
There are dozens of ingredient possibilities for our version of Tagine but the two must-haves are meat (ground beef or ground turkey) and dried fruit (raisins, dried cranberries or dried cherries) – then add whatever else feels right. The other signature flavor of this dish comes from the spice blend. We use ground cumin, ground cinnamon, turmeric powder and cayenne pepper. It is excellent served with an aromatic rice (Jasmine or Basmati) but is equally good as a standalone if you are trying to cut carbs.
Need This
2 pounds of ground meat (beef or turkey)
1 cup of dried fruit (raisins, cranberries or cherries)
1 ten ounce package of frozen peas
5 cloves of garlic – sliced
1 large red bell pepper – chopped
3 celery ribs – chopped
1-1/2 tablespoons of cinnamon
1 tablespoon of ground cumin
1 teaspoon of turmeric powder
Olive oil for frying
Salt to taste
Ground black or cayenne pepper to taste
Cooked rice (Jasmine or Basmati) – optional
Do This
Pour a good glug or two of olive oil into a large fry pan or wok and put a medium high heat under it.
When the oil starts to shimmer add the garlic and fry for 2 to 3 minutes until it starts to brown a little.
Add the chopped red bell pepper and celery. Fry together for 5 to 7 minutes until the veg starts to soften.
Now add the chopped meat. Continue to fry, stirring frequently, until the chopped meat is browned.
Add the peas, dried fruit, cinnamon, cumin, turmeric, salt and pepper and mix it all up well.
Continue to fry, stirring frequently, until most of the water on the bottom of the pan evaporates.
Reduce the heat to low. If you are going to make rice, make it now.
Serve warm over rice.
Serves 4.* My cost approx. $ 8.89 total – about $ 2.20 per serving.
*It’s a big 4, so you may very well have leftovers. Reheat and plop a fried egg over it… nice… GMN