Magazine article Sunset

Tagine in No Time

Magazine article Sunset

Tagine in No Time

Article excerpt

A rich Moroccan stew-in half an hour

A winter night is a great backdrop for a steaming, spice-laden Moroccan tagine. The word refers both to the mix of braised meat (lamb is a favorite), vegetables, and plumped-up dried fruit and to the conical ceramic casserole it's cooked in. But, like most stews, tagines generally need to simmer too long to be put together after work. The trick is to substitute quick-cooking lamb chops for the more traditional braising cuts, and cook them on the stove.

Moroccan Lamb Chops

PREP AND COOK TIME: 30 minutes

MAKES: 4 servings

NOTES: Moroccans often add a little harissa, a fiery red chile paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores.

1 tablespoon olive oil

8 lamb loin chops (each 1 to 1 ½ in. thick and about 4 oz.), rinsed and patted dry

1 onion (8 oz.), peeled and chopped

3 cloves garlic, peeled and minced or pressed

1 teaspoon each ground cinnamon and around cumin

2 cups fat-skimmed chicken broth

1 tablespoon tomato paste

1 cup dried apricots or pitted prunes (or some of each)

1 can (15 oz. …

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