Tagine
Tagine is a traditional North African dish from Morocco, Algeria, and Tunisia. It is a slow-cooked stew made with meat, vegetables, and spices, and it is named after the special clay pot used for cooking it.
Ingredients
- 500 g chicken, lamb, or beef
- 2 onions, chopped
- 2–3 cloves garlic, minced
- 2 tomatoes, chopped or blended
- 2 carrots, chopped
- 2 potatoes, chopped (optional)
- 2–3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ginger (optional)
- Salt to taste
- Black pepper to taste
- 1 cup water or stock
- Olives or dried fruits (optional)
Ingredients for 4 servings (1.7 kg) · the original recipe
Method
- 1
1. Heat olive oil in a pot or tagine dish.
- 2
2. Add onions and garlic and sauté until soft.
- 3
3. Add the meat and fry lightly until it changes colour.
Stovetop - 4
4. Add spices, salt, and pepper, then stir well.
- 5
5. Add chopped tomatoes and cook for a few minutes.
- 6
6. Pour in water or stock and cover.
- 7
7. Allow to simmer on low heat until the meat becomes tender.
Stovetop - 8
8. Add carrots, potatoes, olives, or dried fruits if using.
- 9
9. Continue cooking slowly until the sauce becomes thick.
- 10
10. Remove from heat and serve hot.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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