Tagine is the stew of Morocco. Its the Moroccan tagine that has given to the humble stew some of its greatest glory. The combining of fruit or vegetables with meat in the Moroccan manner will result in a delicious blending of flavors and aromas foreign yet pleasant to the Western palate.
- ¼ cup olive oil
- 1 lb lamb cut into chunks
- 1 chicken – 2 to 3 lbs cut into chunks
- 2 onions cut into chunks
- 4 carrots thickly sliced
- 4 cups chicken stock
- 3 celery ribs cut into large chunks
- 3 cinnamon sticks
- 10 peppercorns lightly crushed
- 10 whole cloves
- 1 tsp cumin
- 1 to 2 tsp conserie d'harissa
- ⅛ tsp powdered saffron
- 1-½ tsp salt
- ½ tsp freshly ground black pepper
- 4 ripe tomatoes pealed and cut up
- 2 cups cooked garbanzo beans
- 2 sweet potatoes peeled and cut into chunks
- 2 turnips peeled and cut into chunks
- 2 cups couscous
- 3 tbsp olive oil after first steaming
- 1 lb zucchini cut into large chunks
- 1 lb artichoke hearts chokes remove and cut into quarters
- 4 tbsp melted butter
- 1 tsp salt
- 1 cup pine nuts
- moistened dried apricots
- fresh grapes
- lemon wedges
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Saute to gentle brown in: ¼ cup olive oil, 1 lb lamb, 1 2-3 lb chicken, 2 onions, 4 carrots
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Place in large stewing pot or bottom of couscoussiere. Add: chicken stock to cover, 3 celery ribs, 3 cinnamon sticks, 10 peppercorns, 10 whole cloves, cumin, conserie d'harissa, saffron, 1-½ tsp salt, ½ tsp black pepper, tomatoes,
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Cover and cook 10 minutes. Add: garbanzo beans, sweet potatoes, turnips
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Cover and continue cooking 20 minutes
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Add to stew: zucchini, artichoke hearts
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Cover and continue cooking 10 minutes
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Cook couscous until tender
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Use fork to toss in with couscous: butter and salt
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Remove cinnamon sticks from stew
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Serve by placing couscous on plate and ladle meat and vegetables on top of couscous. Then top with a dab of conserie d'harissa, then ladle stew broth onto plate directly over d'harissa.
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Sprinkle with pine nuts