Tajine is a cone-shaped cooking dish traditionally used in Morocco. The base is wide and shallow, while the lid is conical, which helps to return condensed steam back to the food, keeping the taste right where it should be – in your dish.
I first came across tajine some time ago, and it didn’t make it into my favorite dishes to cook with. Somehow I thought it’s overly complicated, time-consuming and too sophisticated for day to day use. During the recent kitchen clean-up, I found it again and decided to give it a go one more time. I’ve realized it’s actually quite simple to use and as long as you stick to some general rules you can’t mess it up. The meat that it creates it’s unlike any other dishes I’ve ever tried. It’s soft and full of flavors, gently coming off the bone.
Below recipe includes rhubarb, which is currently in season. The sourness of this vegetable combined with the sweetness of the raisins perfectly complements each other. Lamb added to this combination is just perfect, full of flavor and juicy. If you ever have a chance to cook with a tajine, give it a go. I promise you won’t be disappointed.
In case you would like to check what kind of Tajine I have and how to cook with it, you can check the “How to cook with Tajine” post here.
For more recipe inspiration, you can check my other Moroccan lamb Tajine recipe here.
The best savory rhubarb lamb tajine with raisin couscous.Course: Lunch, DinnerCuisine: MoroccanDifficulty: Medium
400g of lamb leg
1 red onion
2 cinnamon sticks
2 tbsp of vegetable oil
1 tbsp of butter
200ml of canned tomatoes
1 tsp of ground cumin
1/2 tsp of cayenne pepper
1 tsp of salt
1/4 tsp of black pepper
4 cloves of garlic
2 cm piece of ginger, grated
3 sticks of rhubarb
1/4 of a cup of raisins
- Season your lamb legs with salt and pepper.
- Heat up your ta
jine base on the stove. Put in vegetable oil. Fry the meat from both sides until browned. Take the meat out to rest.
- Lower the heat on the stove to medium. Add butter and fry the onion until brown.
- Add cayenne pepper, cinnamon sticks,
andcumin. F ryeverything together for 30sec.
- Add garlic and ginger and fry for another 30sec.
- Add rhubarb, chopped into 2cm pieces.
- Put back the meat, add tomatoes, ra
isins. If there is a need, add some water, so that the meat is covered.
- Close the tajine with the lid and placed into the oven on 160C. Cook entire dish for 90min, checking every 30min the liquid level. Add some water if the level is low.
- Once done, you can season with salt if needed.
- Serve with couscous and/or flatbread.