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.

The best savory rhubarb lamb tajine with raisin couscous.

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 guide “How to cook with Tajine“.

For more recipe inspiration, you can check my other Moroccan lamb Tajine recipe.

The best savory rhubarb lamb tajine with raisin couscous.

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Recipe by Jan Vasil Course: Dinner, LunchCuisine: MoroccanDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 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

Directions

• Season your lamb legs with salt and pepper.
• Heat up your tajine 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, and cumin. Fry everything together for 30sec.
• Add garlic and ginger and fry for another 30sec.
• Add rhubarb, chopped into 2cm pieces.
• Put back the meat, and add tomatoes, and raisins. 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.

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The crumble is the simplest dessert you could ever make. Get some of your favorite fruits, crumble butter, flour and sugar on top and you are done!

There are many different variations of this dish. Depending on the season and different fruit availability, you can ‘mix and match’ to your taste. In Poland, in early spring, rhubarb is what I’m keeping my eyes on. As soon as I can find it, it’s sure I’ll be making the crumble. My favorite combination combines rhubarb with some berries and to add extra kick I’m combining it with a bit of coffee. Trust me, this combination will satisfy your sweet tooth as well as your caffeine addiction – that’s the perfect combination!

Rhubarb under butter coffee crumble.

Perfect rhubarb under butter coffee crumble.

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Recipe by Jan Vasil Course: Recipe book, Sweet treatsCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 500g of Rhubarb

• 100g of frozen blueberries

• 2 tbsp of plain white flour

• 1 tbsp of brown sugar

• FOR THE CRUMBLE

• 1/2 a cup of oat flakes

• 1/2 a cup of pumpkin seeds

• 2 tbsp of instant coffee (powder)

• 100g of butter

• 200g of plain white flour

• 100g of sugar (white or brown)

Directions

• Warm up the oven to 200°C
• Cut the rhubarb into 2cm long pieces. Place in the baking dish, add the frozen berries, 2tbsp of flower and 1tbsp of brown sugar. Roughly mix together.
• In a blender, blend together oats, pumpkin seeds and instant coffee powder.
• With your fingers, mix together butter, flour and sugar until you get small crumbles.
• Mix the crumble with oats and pumpkin seeds – this will give an extra crunch to your dish.
• Spread the crumble evenly over previously prepared fruits. Put in the oven for 25 minutes.
• Serve once crumble is still warm, or wait until fully cold (if you can make it ;). Best eaten with yogurt, ice-cream or just on its own. Enjoy!

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