Lamb and Butternut Squash Tagine

Tajines are slow-cooked stews cooked at low temperatures with highly aromatic spices that produce extremely tender meat. The tagine originates from the Northern African cuisine of Morocco. Its name comes from the specially designed clay pots its cooked in.

Category:

Howto & Style

Tags:

• lamb
• tagine
• moroccan
• food
• morocco

[awrote]

I agree. Adding cuscus to Tajeen carries risk of it being soaked with the lamb stew. It's better to add in a different plate and mix

[domdabombabc]

I need to get myself a tagine.

[pstcontrl]

The Tagine part looks good but adding couscous to Tagine like this is something new to me. We (in Morocco) may use couscous for stuffing things like bellpepper etc, but I would get in trouble if I dropped a grain of couscous in Tagine. I wouldn't be surprised though if this is done in some other part of the country I never been. I also appreciate creativity, even though I can never eat couscous with bread...unless by mistake, but I'm too old :)

I do like your videos, please keep them coming.

[adamskill]

use 2 heaped tbsp of each spice. dont be scared!

[Doleafol]

Please post more tagine recipes. I really like the way you explain the process in a step-by-step visual way. I admire Moroccan cooking so much and would like to become proficient at it. Thank you so much.

[Doleafol]

The video is very well done. You make it easy to follow. What puzzles me, however, is the amount of spices.  Even though you call for 1 teaspoon of ground ginger and cinnamon respectively and 2 teaspoons of cumin--the images in the video just doesn't match. There seems to be way more spice than you have called for. I made a beef tagine recently that was bland. I followed the spice amounts correctly. Maybe the spice amounts were inaccurate. I am beginning to think so.