Tajines are a variety of North African dishes, named after the clay pot whereh they are cooked, in which various kinds of meat can be used – or not, thus turning it into a simple yet tasty vegetarian dish (we tried beef, chicken and vegetable, but we also found lamp and meatballs). We had tasted lots of it while in Morocco, some were below average, others were simply not bad, but some proved exceptional choices. My favorite was the one I had at La Cantine des gazelles in Marrakech, a chicken tajine with apricots, plums and almonds.
I tried to emulate that taste, based on recipes I found and adding some more stuff to achieve the final result. The main problem I was faced with is that I don’t own a tajine pot. It wasn’t such a big deal though, as I used a pot to boil the ingredients and a deep, covered braising pan to roast them. So, here it is. For a dish that can easily serve six people, you will need:
- About a kilo and a half of beef
- 1 and a half small spoons of cumin
- 2 small spoons of cinnamon
- ¼ small spoon of turmeric
- 1small spoon of ginger
- some olive oil
- 2 onions
- beef stock
- about six plums
- 2 large spoons of honey
- 3 aubergines
- 5 carrots
- 4 zucchini
- 4 potatoes
- some almonds
We start be cutting the meat to medium sized pieces, before boiling it in low heat for a couple of hours to make it as tender as possible.
After that rather slow, yet easy process, we take the pieces of meat and spray them with cumin, cinnamon, turmeric, ginger, salt, pepper and some olive oil and mix it to ensure the spices reach every last piece of it.
Then we heat some olive oil in a large saucepan and when it’s super hot we place the pieces of beef on it for a while and turn it around to make sure it gets a nice color in every side. It won’t take long and once we are done with this step, we add enough water to cover the meat (you can use the dish where you mixed the beef and spices to do that, establishing that more spices will contribute to the final result). That’s it for now, all we have to do is cover the saucepan and boil in medium heat for nearly a couple of hours.
After patiently awaiting for that long, you have to throw in the sauce pan the finely chopped onions, the plums (sliced in halves), the honey and the beef stock and let it boil for a while (five minutes maybe), before throwing in the vegetables. If you don’t have such a large sauce pan (I didn’t) never mind. They will boil in the oven anyways, so it’s not really such a big deal.
You must be equipped with some sort of deep braising pan that has a cover. That is if you don’t own a tajine (I didn’t and I can live without it). Then you throw the content of the saucepan along with the vegetables and almonds in that braising pan, cover, place in the oven and wait for nearly a couple of hours. Enjoy!