Stew And Tagine: Exploring The Perfect Match

Tagine is both the name of a cooking vessel and the dish made in it. It is the most common dish in Morocco and is often made with chicken, beef, or lamb. Tagines are typically cooked slowly to create tender meat and are served with couscous, rice, or flatbread. While a tagine pot is not necessary to make a tagine, it does help to recreate authentic North African recipes.

Tagine cooking methods

A tagine is both the name of a cooking vessel and the dish that is made in it. Tagines are often made from clay or ceramic and are used to slowly cook and simmer food. This slow-cooking process is what gives tagine dishes their distinctive flavour and texture, with meat that is tender and falls off the bone.

There are a few different ways to cook with a tagine. One method is to layer the ingredients, starting with a base of onion rings, followed by meat and spices, and then water. The tagine is then placed on a diffuser over medium heat and allowed to slowly simmer for several hours. This method is ideal for traditional Moroccan tagines, which often feature a combination of meat, dried fruit, and spices.

Another method is to first sear the meat in the tagine over medium-high heat before adding the remaining ingredients and simmering for at least an hour. This method is better suited for dishes that require browning the meat, such as beef or lamb tagines.

When using a tagine, it is important to note that the cooking process can take several hours, so it is important to plan accordingly. Additionally, tagines should not be placed directly on a heat source, but rather on a diffuser or heat distributor to avoid cracking.

For those who do not have access to a tagine, it is still possible to create delicious tagine dishes. A large pan or pot can be used to brown the meat and simmer the ingredients, although the cooking time may need to be adjusted.

Spices and seasoning

Tagine cooking is a method that involves layering aromatics such as onions and garlic with meat, vegetables, spices, oil, and a bit of water. The spices are key and usually include saffron, ginger, turmeric, coriander, paprika, and cinnamon.

For a Moroccan beef stew, the spices used are coriander, cumin, cinnamon, and turmeric. The beef chunks are coated with a spice rub that includes paprika, Spanish paprika (optional), cumin, coriander, cinnamon, and turmeric. The stew is also seasoned with salt and pepper.

For a Moroccan lamb stew, the spices used are cinnamon, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne pepper, and cloves. The lamb chunks are coated with a spice rub that includes paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron.

For a vegetarian Moroccan stew, the spices used are cardamom powder, coriander powder, cumin powder, ground fennel seeds, cayenne pepper (optional), ground cloves, and ground ginger.

For a chicken tagine, the spices used are saffron, garlic, cilantro, and parsley. The chicken chunks are coated with a mixture of saffron, garlic, cilantro, and parsley.

The key to a delicious tagine is to be generous with the spices and to let the dish slowly simmer, allowing the flavors to develop and intensify.

Meat preparation

The type of meat you use for your tagine is up to you. Lamb and beef are the most common, but chicken is also an option. You can also choose between boneless or bone-in meat. If you opt for bone-in, the sauce will be richer thanks to the marrow in the bones.

When it comes to the cut of meat, for lamb, you can use shoulder or neck. For beef, chuck roast is recommended for a tender, melt-in-your-mouth texture.

Before cooking, you should trim any excess fat off the meat and cut it into bite-sized cubes. For lamb or beef, the pieces should be around 2-3 inches, and for chicken, they can be slightly smaller.

To prepare the meat, you can simply coat it with a spice rub or marinade. A traditional Moroccan spice mix includes paprika, cumin, coriander, cinnamon, turmeric, ginger, black pepper, and chilli powder. You can also add salt to taste. Mix the spices together and coat the meat with them. If you have time, you can leave the meat to marinate in the spices overnight or for up to 24 hours, as this will infuse the spices into the meat and give it more flavour.

Once the meat is coated in spices, heat some olive oil in a pan and sear the meat in batches. This will give the meat a nice brown colour and add flavour to the dish.

Cooking time and temperature

The cooking time and temperature for stews cooked in a tagine vary depending on the type of meat and ingredients used, as well as the type of tagine and cooking method. Here is a guide to help you understand the cooking time and temperature for stews in a tagine:

Oven Method:

If you're using an oven to cook your stew in a tagine, a common temperature setting is around 350ºF (180ºC or Gas Mark 4). The cooking time will depend on the type of meat and ingredients, but it typically ranges from 1 hour to 1.5 hours. For example, a traditional Moroccan beef or lamb tagine recipe suggests an oven temperature of 350ºF and a cooking time of approximately 1.5 hours or until the meat is very tender.

Stovetop Method:

When cooking stew in a tagine on a stovetop, the temperature and cooking time will vary depending on the type of stove and tagine used. For example, a beef tagine recipe with ground beef suggests cooking the beef, onions, and carrots over medium-high heat until the beef is cooked. Another recipe for Moroccan beef tagine recommends using a diffuser and setting the stovetop to medium heat. The tagine is then allowed to reach a simmer, after which the heat is reduced to the lowest temperature necessary to maintain the simmer. This recipe suggests a total cooking time of about three hours or until the meat is tender.

Pressure Cooker Method:

If you're using a pressure cooker, the cooking time and temperature will differ from other methods. A Moroccan lamb or beef tagine recipe with apricots suggests browning the meat mixture for a few minutes over medium heat. Then, add water and bring it to a fast simmer. Cover tightly and cook under pressure for 45 to 50 minutes. After releasing the pressure, continue cooking over low heat until the sauce is reduced.

Clay or Ceramic Tagine Method:

When using a clay or ceramic tagine, the cooking time can be longer. For example, the same Moroccan lamb or beef tagine recipe with apricots suggests allowing at least three hours of cooking time when using this type of tagine. The recipe involves layering onion rings at the bottom, placing the meat mixture on top, adding water, covering, and cooking over medium heat until the meat is tender.

Ingredients and garnishes

The ingredients for a stew cooked in a tagine are similar to those of a regular stew, but there are some key differences. Firstly, the choice of meat is important. Common options include beef, lamb, or chicken, cut into bite-sized pieces. For a quicker version, you can opt for ground beef instead of cubed beef.

In terms of vegetables, onions, carrots, and potatoes are often used, along with garlic, ginger, and spices such as cumin, saffron, cinnamon, and paprika. Dried fruits like apricots, raisins, and dates are also frequently added for a touch of sweetness. Olives, honey, and preserved lemons can bring a more distinctive flavour to the dish.

For garnishes, fresh herbs like cilantro and parsley add a burst of colour and flavour. Fried almonds or sesame seeds are also popular toppings, adding a crunchy texture to the dish.

• 1-2 lbs beef, cut into bite-sized pieces
• 1 large onion, chopped
• 1 can fire-roasted diced tomatoes
• 3 carrots, sliced crosswise into bite-sized pieces
• 1 lb baby potatoes, cut into bite-sized pieces
• 1/4 cup chopped cilantro
• Kosher salt and freshly ground black pepper to taste
• Olive oil
• 1 tablespoon ginger
• 1 teaspoon cumin
• Saffron

You can also add other ingredients like garlic, paprika, cinnamon, and dried fruits for extra flavour.

Frequently asked questions