Tagine Combo


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Moroccan cuisine tends to give me the feel for the month of Ramadan any day of the year, but when cooked at that holy month it gives warmth and a beautiful atmosphere of perfection for the theme. You cook it for a long time and it turns out all worth it as the dishes come out tender and delicious.

Lamb tagine with a side salad:

  • 1KG Lamb (boneless & cubed)
  • 50ml Olive Oil
  • 25g Fresh Ginger (Shredded)
  • Pinch Of Saffron
  • Cinnamon
  • Onion Chopped Fine
  • 3 Garlic Cloves Chopped fine
  • 1 ½ Cup Prunes (Pitted and soaked in water for an hour)
  • Honey
  • Salt & Pepper To Season


  • 2 Onions
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Yellow Pepper
  • 1 Green Chili (Seeded)
  • Olive Oil
  • Juice of ½ a lemon
  • Small bunch of Parsley and a few sprigs of mint (Chopped)

Put the meat in a heavy casserole; add the oil, ginger, saffron, cinnamon, onion, garlic and season then hear till it simmers. Pour enough water then cover with a lid and simmer gently for 2 hours, topping up with water if needed until the meat is very tender. You drain the prunes add them to the meat with the honey and stir before you leave them again and simmer for extra 30 minutes till the sauce reduces.

This tasty creation is incomplete without a lovely salad to compliment it and probably some fresh brown bread from the oven. So for the salad you will need to chop the ingredients to the size of your liking and serve it on the side laced with red chilies if you like it. An amazing culinary creation that would make your table a definite destination of gastronomical love for family and guests alike.


This is another way of cooking it with dates and beef 🙂


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