Tagines are one-pot wonders: There are lots of ingredients, but very little needs to be done to them before they go into the pot, and the finished stew always has layers of flavor.
This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin,ginger, cardamom and cinnamon.
Don't have a tagine? Make Moroccan chicken in a slow cooker, it's easy! Chicken thighs, plenty of spices, onions, green olives, lemons, raisins, cooked low and slow until fall apart tender.
The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California Skip links
If you are serious about getting your fruit servings in, this is a fun way to do it. The bright red fruit salsa is addictive. It is best eaten the day it is made. —Nancy Leavitt, Logandale, Nevada Skip links
