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A blue-handled pot filled with tender beef chunks, apricot halves, bell peppers, and topped with fresh cilantro resembles a traditional Moroccan tagine. Two small bowls with apricots and a bunch of cilantro are placed beside the pot.

Traditional Moroccan Tagine with Tender Meat

An asian woman smiling in front of a potted plant.Hannah Lee
A traditional Moroccan stew made with tender meat, vegetables, and aromatic spices, slow-cooked to perfection.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Meal Type Dinner, Lunch, Main Course
Cuisine Moroccan
Servings 4
Calories 533 kcal
Difficulty Intermediate
Ingredient Cost $17
Shopping Cost$45

Equipment

  • Tagine pot or a large heavy-bottomed pot with a lid
  • Cutting board and knife
  • Mixing Bowl

Ingredients
 
 

  • 1 lb lamb or chicken, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 cup water
  • 2 carrots peeled and sliced
  • 2 zucchinis sliced
  • 1 cup dried apricots halved
  • ¼ cup fresh cilantro chopped
  • ¼ cup fresh parsley chopped
  • 1 lemon cut into wedges

Instructions
 

Prepare the meat:

  • In a mixing bowl, coat the meat chunks with olive oil, ginger, cumin, cinnamon, paprika, turmeric, salt, and pepper. Let marinate for 15 minutes.
    1 lb lamb, 2 tablespoons olive oil, 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon paprika, 1/2 teaspoon turmeric, Salt and pepper to taste

Cook the base:

  • Heat a tagine pot or a heavy-bottomed pot over medium heat. Add the marinated meat and brown on all sides, about 5 minutes. Add chopped onions and garlic, cooking until softened.
    1 large onion, 3 cloves garlic

Add liquids and simmer:

  • Pour in the chicken broth and water, bringing to a boil. Reduce heat to low, cover, and let simmer for 1 hour.
    1 cup chicken broth, 1 cup water

Add vegetables and fruit:

  • Add the carrots, zucchinis, and dried apricots. Continue to simmer for an additional 30 minutes until the meat is tender and the vegetables are cooked.
    2 carrots, 1 cup dried apricots, 2 zucchinis

Finish and serve:

  • Stir in chopped cilantro and parsley. Serve hot with lemon wedges on the side.
    1/4 cup fresh cilantro, 1/4 cup fresh parsley, 1 lemon

Notes

Tagine is traditionally served with couscous or crusty bread.
Adjust the spices to your taste preference.

Nutrition

Calories: 533kcalCarbohydrates: 36gProtein: 23gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 84mgSodium: 339mgPotassium: 1179mgFiber: 7gSugar: 25gVitamin A: 7200IUVitamin C: 43mgCalcium: 105mgIron: 4mg
Keyword Comfort Food, Moroccan Stew, Tagine, Traditional Recipe

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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