The Moroccan tagine is a stew named after the conical earthenware vessel in which it’s traditionally prepared. There are traditionally four main categories of tagine, regardless of the main ingredient...
Mqualli; with olive oil, turmeric, ginger and saffron; Mhammer, with butter, paprika and cumin; Mchermel, with herby, garlicky chermoula; and one with tomato, cumin and paprika. Really anything goes, the tagine is more of a concept than a strict recipe.
This much-loved Moroccan stew is an adaptable dish, here made rich and sticky with fruit and spice to complement our tender, slow-cooked, grass fed beef.
