At home my Tagine has to be the most requested meal I make, I love the blend of spices to it. An almost sweet but still savoury mix which has a taste of the exotic about it.
I always think the key to making a good Tagine is to let it cook for a long slow period of time so try and make this dish ahead of time, ideally at least a day before you plan to eat it. This gives enough time for the flavours to really get going and develop personality.
If you have a slow cooker it’s ideal for cooking this dish but if not a large casserole or deep pan is also great. I’ve made my version vegetarian but if you want to add meat then lamb is the best for Tagine. Although no matter how many times I seem to make this dish I never get any better at cooking couscous!
This recipe makes enough for two plus an accompaniment, if you’re cooking for more people simply double the ingredients. I also like my Tagine quite spicy!
Half an aubergine
half a bell pepper
hand full or so of button mushrooms
One small courgette
1 carton of smooth tomatoes
1 can of chopped tomatoes
1 clove of garlic
1 generous teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon mint
1 teaspoon nutmeg
1. Chop and dice your onion and soften in your pan or crock.
2. Dice all the other vegetables apart from the mushrooms into small cubes and add to the softened onion.
3. Pour in the tomatoes, you can also add some tomato paste at this point but it is an optional addition.
4. Wash your button mushrooms and put them in whole.
5. Add all the spices and mix together, if you have fresh herbs such as mint to hand they’ll be best in this recipe.
6. Slow cook the mixture for a couple of hours, ideally you want the tomato sauce to reduce and become thick. allow it to cool and set aside then re-heat as desired.