The tagine, at its base, is a terracotta kitchen utensil, topped with a cone-shaped lid. It allows food to be stewed, thus preserving its flavors and benefits.
In Morocco the tagine is a family sharing style dish, which is eaten with homemade bread.
You can prepare all kinds of tagines: with meat (chicken, beef, lamb and goat in certain regions of Morocco). With fish, most often marinated in a kind of sauce made from fresh herbs (coriander and parsley) and spices called “chermoula”. Or quite simply a vegetarian tagine, there are often seasonal vegetables.
Today I’m sharing with you a tagine that I particularly like, “lamb tajine with caramelized quince” – “طاجين بالسفرجل معسل” -. An autumn tagine, very tasty and full of flavours, with cinnamon, ginger and turmeric.
A seasonal tagine and one of the traditional sweet and savory dishes, which is usually made with lamb, which you can replace with veal.
I have already suggested the recipe for sweet tagine – savory with chicken and apricots with orange blossom, which you will find HERE.