Single Serve Tagine Recipes

Quince Tagine

Ingredients:

Lamb, Beef, or Goat (small stew meat pieces)

1/2 Large Onion chopped

Cinnamon Powder (we prefer Vietnamese)

Sugar

Salt to taste

2 - 3 Clove of Garlic

Blanched Almonds

Saffron (a pinch)

Butter

Oil

Place a pinch of saffron in a cup of warm water.

Boil the quince in a saucepan until softer.

In a frying pan, add enough water to cover the bottom. Add cinnamon, sugar, butter and quince. Over medium heat, poach the quince until the sauce thickens about 10 minutes.

In another pan, fry the blanched almonds in oil until golden.

Slowly heat up your tagine over low heat to avoid thermal shock. Add 1/2 cup of cooking oil, mixed with Argan Oil. Add 1/2 of a large onion, chopped. Add the meat. Salt to taste. Add the Mrouzia Spice Blend. Add 1/3 cup of saffron water. Cover the tagine and let sweat for five minutes. Add more saffron water or broth of the tagine is too dry, but don't over water.

Cover the tagine and let cook for 20 minutes. Check every 10 minutes to see if the tagine is getting too dry. Add water as necessary.

Mix ingredients of tagine thoroughly and add more broth if necessary. Cover and let simmer for five to ten more minutes.

Add the caramelized quince and the almonds.

Serve warm with French, Italian or pita bread.

Lamb, Beef, or Goat (small stew meat pcs)

Dried Plums (prunes)

1/2 Large Onion chopped

Cinnamon Powder (we prefer Vietnamese)

Sugar

Salt to taste

2 - 3 Cloves of Garlic

Cilantro - finely chopped

Parsley - finely chopped

Blanched Almonds

Saffron (a pinch)

Butter

Oil

Place a pinch of saffron in a cup of warm water. In a pan, fry the blanched almonds in oil until golden.

In another pan, add water, cinnamon, sugar and butter. Add the dried plums and poach for ten minutes over medium heat - until the sauce is thick.

Slowly heat up your tagine over low heat to avoid thermal shock. Add 1/2 cup of cooking oil, mixed with Argan Oil. Add 1/2 of a large onion, chopped. Add the meat. Salt to taste. Add the Mrouzia Spice Blend. Add 1/3 cup of saffron water. Cover the tagine and let sweat for five minutes. Add more saffron water or broth of the tagine is too dry, but don't over water.

Cover the tagine and let cook for 20 minutes. Check every 10 minutes to see if the tagine is getting too dry. Add water as necessary.

Mix ingredients of tagine thoroughly and add more broth if necessary. Cover and let simmer for five to ten more minutes.

Add the caramelized dried plums and the almonds.

Serve warm with French, Italian or pita bread.