Meat Tagine Mastery: A Step-By-Step Guide To Tender Perfection

Tagine is a Moroccan dish that is common throughout North Africa, especially in Algeria and Tunisia. The word tagine refers to both the conical-shaped dish and the food cooked inside it. The dish is usually a blend of sweet and savoury flavours. Tagine is traditionally cooked in a clay pot with a tight-fitting, cone-shaped lid, but it can also be cooked in a Dutch oven or another lidded pot. The unique shape of the tagine pot allows steam to circulate during cooking, creating condensation that drips back onto the meat, keeping it moist. Tagine is typically cooked with meat, vegetables, spices, oil, and water.

Choosing the right cut of meat

For lamb, opt for bone-in cuts like lamb neck or lamb stew meat. The bones add flavour to the sauce, and the meat becomes tender and succulent after hours of slow cooking. Similarly, for beef, a chuck roast is ideal. Look for a thick cut with good marbling, as the fat will break down during cooking, adding depth and flavour to the dish.

If you prefer chicken, choose cuts that can withstand slow cooking, such as chicken thighs or drumsticks. These darker meats have more flavour and won't dry out like chicken breasts can.

When it comes to fish, choose heartier varieties like salmon, tuna, or meaty white fish such as halibut or cod. These fish will hold up better during the slow cooking process and won't fall apart as easily as more delicate fish.

In addition to choosing the right type of meat, consider the quality and freshness of the ingredients. For the best results, use high-quality, fresh meat from a trusted source. This will ensure your tagine has the best possible flavour and texture.

Preparing the meat

Choosing the Right Cut of Meat

The type of meat you choose will depend on your preference. Commonly used options include lamb, beef, chicken, or fish. For beef, chuck roast is recommended for its tenderness and flavour. Look for a thick cut with good marbling for the best results. If using lamb, opt for bone-in cuts like lamb neck, which will add flavour to the sauce.

Seasoning and Marinating the Meat

Before cooking, it is essential to season the meat generously with salt and pepper. You can also experiment with other spices like cumin, coriander, cinnamon, turmeric, paprika, or ginger. Mix your chosen spices with salt and pepper, then coat the meat chunks well. For deeper flavour penetration, marinate the meat in the spice rub for at least an hour or even up to 24 hours in the refrigerator.

Browning the Meat

Heat a generous amount of olive oil in your tagine or a separate skillet if you prefer. Add the meat and sear it for about 5-10 minutes until it is well browned on all sides. This step adds depth of flavour to your dish. If using a clay or ceramic tagine, avoid using high heat as it can damage the cookware.

Arranging the Meat in the Tagine

When assembling your tagine, place the meat in the centre, arranging it in a mound. If using meat on the bone, position the pieces bone-side-down to prevent scorching. Surround the meat with vegetables, layering or arranging them in a conical fashion for presentation.

Cooking the Meat

Place the tagine in the oven or on the stovetop over low to medium-low heat. Be patient as the tagine slowly reaches a simmer. The cooking time will depend on the type of meat used. For example, a beef tagine might require about 3 hours of simmering, while chicken may take half that time. Check the liquid level periodically and adjust if necessary.

Preparing the tagine

Firstly, bring the tagine to room temperature before cooking. Placing a cold tagine on a hot surface can cause it to crack. If you have an electric stove or flat cooktop, you will need to use a diffuser as the tagine should not come into direct contact with the heat source.

The first step of making a tagine recipe is to place a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients. This will prevent the meat from sticking to the bottom and burning. Next, add garlic – you can use a garlic press, or chop the garlic, or leave the cloves whole.

Now, add the meat, poultry, or fish, arranging it in the centre of the tagine. If you are using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching. If you are browning the meat, it is best done in a separate skillet, as a clay or ceramic tagine should not be used over high heat.

Next, add your vegetables. Some recipes call for layering the vegetables around the meat, but in a Berber-style tagine, they are arranged in a conical fashion. It is challenging, but it makes a lovely presentation. Once you've added the vegetables, season them with a spice mixture. You can either combine your Moroccan spices before using them, or sprinkle them one at a time directly into the assembled tagine.

Now, add colour and flavour by adding strips or slices of bell pepper, preserved lemon, and olives. You can also add an herb bouquet of parsley and cilantro, and a jalapeño or chilli pepper is optional.

The final step before placing the tagine on the stove is to add water, stock, or broth. Be careful not to add a hot liquid to a cold tagine, and vice versa, as thermal shock can crack a clay or ceramic tagine. Pour the liquid carefully into the tagine near the side so that you don't wash away any of the spices.

Cooking the meat

The tagine is a Moroccan dish, though it is common throughout North Africa. It is a slow-cooked meal, traditionally made in a clay pot with a conical lid. The pot is placed on a low heat and the ingredients are layered inside, with meat usually placed in the centre. The conical shape of the tagine allows steam to circulate, creating condensation that drips back onto the food, keeping it moist.

Firstly, prepare a bed of sliced onions at the base of the tagine. This will prevent the meat from sticking to the bottom and burning. You can also add garlic at this stage, either chopped or left as whole cloves. Next, arrange your meat in the centre of the tagine. If you are using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching.

Now, add your spices. You can mix these beforehand to ensure an even distribution, or sprinkle them directly into the tagine. Common spices include ginger, cinnamon, clove, paprika, cumin, turmeric, saffron, and cayenne pepper. Distribute some of the spices over the meat and onions, and use the rest to season the vegetables.

Vegetables are usually added at the beginning of cooking, along with the meat. They can be layered around the meat, or arranged in a conical fashion. Try to get them to stand upright, as this makes a lovely presentation. Once you've added the vegetables, season them with the rest of your spice mixture. You can also add strips of bell pepper, preserved lemon, and olives for extra colour and flavour.

Finally, carefully add water (or stock/broth) to the tagine. Don't add too much liquid, as the tagine creates steam as it cooks. Be careful not to add hot liquid to a cold tagine, or vice versa, as this can cause the clay pot to crack.

Place the tagine over low to medium-low heat and be patient while it slowly reaches a simmer. A beef tagine will take around 3 hours to cook. Check the liquid level after about 2 hours and add more water if needed.

Serving the tagine

Tagines are great serving dishes, but remember to protect your table as the base will be hot. It's best to allow the tagine to cool for 10 to 15 minutes before serving. In Morocco, it is traditional to eat communally from the tagine, using pieces of flatbread to scoop up the sauce, vegetables, and meat.

Tagines are generally served with flatbread for dipping in the sauce. You can use any type of flatbread—pita bread works nicely—served either at room temperature or warmed up so it is pliable. If you warm the bread, keep it wrapped in a clean cloth so it retains the heat.

You can also serve your tagine with couscous, either on the side or spread on a shallow platter with the tagine poured on top. Polenta is another good, though unorthodox, option.

Frequently asked questions