Alrawasy Tajine

Introduction to Alrawasy Tajine

Alrawasy Tajine is a traditional North African dish that boasts a rich history and a symphony of flavors. Named after the foundational element "alrawasy," which symbolizes strength and durability, this dish represents the cultural melding of indigenous Berber culinary traditions with Arabic influences. The tajine, a cone-shaped clay pot, is used for both cooking and serving, ensuring the dish remains moist and flavorful. Over centuries, Alrawasy Tajine has evolved, incorporating spices and ingredients introduced through trade and colonization, resulting in a unique and aromatic meal that showcases the best of North African gastronomy.

Ingredients for Alrawasy Tajine

• Lamb - 1 kg, cut into chunks
• Onions - 2 large, thinly sliced
• Carrots - 3 medium, cut into thick slices
• Sweet Potatoes - 2 medium, peeled and cubed
• Dried Apricots - 100g, chopped
• Chickpeas - 200g, pre-cooked or canned
• Almonds - 50g, blanched and toasted
• Cinnamon Stick - 1
• Saffron - A pinch, steeped in 2 tbsp of warm water
• Ground Cumin - 1 tsp
• Ground Ginger - 1 tsp
• Ground Coriander - 1 tsp
• Olive Oil - 4 tbsp
• Salt - To taste
• Black Pepper - To taste
• Chicken Broth - 500ml
• Fresh Cilantro - 2 tbsp, chopped
• Preserved Lemons - 1, cut into wedges
• Harissa - Optional, for serving

Preparation Steps

1. First, gather all your ingredients together to ensure everything is in place.
2. In a large bowl, mix the lamb with cumin, ginger, coriander, salt, and black pepper. Allow it to marinate for at least an hour in the refrigerator.
3. Meanwhile, soak the saffron in warm water and toast the almonds until they turn golden brown.
4. Peel and slice the onions and carrots. Peel and cube the sweet potatoes.
5. Prepare the tajine pot by pouring in the olive oil and heating it gently.
6. Once the oil is hot, add the sliced onions and cook until soft and translucent.
7. Add the marinated lamb to the pot, searing on all sides until browned.
8. Stir in the cinnamon stick and soaked saffron.
9. Add the carrots, sweet potatoes, and dried apricots. Pour in the chicken broth to cover the ingredients halfway. Bring to a simmer.
10. Reduce the heat, cover the tajine, and let it cook slowly for about 2 hours, or until the lamb is tender. Check occasionally and add water if necessary. Use this timer to ensure optimal cooking time.

Cooking and Serving the Alrawasy Tajine

Once the lamb is tender, stir in the chickpeas, almonds, and preserved lemons. Let cook for an additional 15 minutes to allow flavors to meld.

Finish with a sprinkle of fresh cilantro and a spoonful of harissa for those who enjoy some heat.

The Alrawasy Tajine can be served directly from the tajine pot, allowing everyone to appreciate the aromatic steam and beautiful presentation. This dish pairs perfectly with warm, crusty bread or fluffy couscous. To truly savor the experience, gather around with family and friends, enjoying the flavors and the stories behind this exceptional North African dish.