For a few months I am the proud owner of a tajine. Yey! 3 years ago when I saw on Cook'n'Roll the recipe of a lamb tagine I wanted to buy one. The recipe sounded so delicious that I wanted to cook it. But I had no tajine, and I didn’t find one to buy. And after a while I then I just forgot about it…or I just ignored the fact that I wanted to buy one. I don’t have any space in my kitchen for stuff. But you know how it is, some things you can’t forget...and even if I don’t really have any place in my kitchen I had to have the tajine.
But what is a tajine? Tajine is not only the stew, but also the pot in which it is prepared. The conical lid allows an optimal circulation of the steam and the ingredients are gently cooked.
Lamb meat is not one of my favorite meat. So I did not wanted to cook a lamb tajine first. What if I don’t like it? The chances would be high that I would not use the tajine anymore. So I decided to have a beef tajine with figs and dates. After I read several recipes, I decided to experiment myself and to create my own recipe. You will find out if it tastes at the end of the post.
You need:
1
kg low-fat beef, cut into approximately 3 cm cubes
2
tsp of ginger powder
2
tsp cumin
1
½ tsp salt
pepper
1
½ tsp paprika, hot
½
tsp curcuma
olive
oil
1-2
Onion(s), finely chopped
2
cloves of garlic, finely chopped
1
cinnamon stick
1
handful cherry tomatoes, halved
1
handful of dates, halved
1
handful figs, quartered
1
tbsp honey
1
pinch of nutmeg
parsley
Preparation
time: 20 minutes
Cooking
time: 80 minutes
Servings:
4
This i show we proceed:
Add the meat, ginger powder, cumin, salt, pepper and curcuma in a bowl and mix well.
Add olive oil to the tajine and heat at medium heat. Place onion and garlic in the tajine and braise lightly.
Add meat (I used shoulder) and fry for about 10 minutes on all sides.
Add the cinnamon sticks and cherry tomatoes, cover the tajine with the lid and place the tajine into the lower half of the cold oven. Heat oven to 180°C and cook for 45 minutes.
Add the honey, the nutmeg and parsley and cook for another 10 min.
At the beginning of this post I told you that this recipe is a personal creation. And it was a 100% success. It tasted so good, that we ate a second portion. Therefore, the next time I will cook a lamb-tagine. As a side dish I served couscous with pomegranate seeds.
Did you eat tajine? And do you have interesting recipes for me?
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