Tagine Bliss

Tagine Bliss is a dish deeply rooted in the rich cultural tapestry of North Africa. Originating from Morocco, the tagine is both a traditional North African cookware made entirely of clay and the delicious dish prepared in it. The conical-shaped lid of this cookware allows steam to circulate during slow cooking, creating tender meats and succulent vegetables infused with aromatic spices.

History of Tagine

The tagine has been a staple in Moroccan cuisine for centuries. Its historical roots trace back to the era when nomadic Berber tribes roamed the lands of North Africa. The portability and versatility of the tagine made it an ideal cooking tool for these nomads. Over time, as the flavors and culinary practices of various cultures—such as Arab, French, and Andalusian—mingled, the tagine evolved into the beloved dish known today.

Ingredients

• Lamb shank - 1.5 lbs, trimmed and cut into chunks
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Dried apricots - 1 cup, halved
• Honey - 3 tablespoons
• Cinnamon stick - 1
• Cumin - 2 teaspoons, ground
• Ginger - 1 teaspoon, ground
• Saffron - A pinch
• Chicken broth - 2 cups
• Cilantro - Fresh, chopped for garnish
• Almonds - Toasted, for garnish
• Salt - to taste
• Black pepper - freshly ground, to taste

Preparation

Before you begin, ensure that you have all the ingredients at hand. Start by preparing your lamb shank, trimming excess fat and cutting it into generous chunks. This will allow even cooking and ensure that the spices permeate every bit of meat.

Steps to Marinate

1. In a mixing bowl, combine olive oil, cumin, ginger, saffron, salt, and pepper.
2. Add the lamb chunks to the mixture, ensuring they are evenly coated.
3. Allow the lamb to marinate for at least 1 hour. For best results, marinate overnight in the refrigerator for deeper flavor.

Cooking Process

Once the lamb has marinated, you're ready to start cooking! Use a traditional tagine or a heavy, thick-bottomed pot with a lid.

Browning the Lamb

1. Heat 2 tablespoons of olive oil in the tagine or pot over medium-high heat.
2. Add the marinated lamb pieces and brown them on all sides, about 5 minutes per side.
3. Remove the lamb and set them aside.

Building the Tagine

1. In the same pot, add the remaining tablespoon of olive oil and sauté the onions until they are translucent.
2. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Return the lamb to the pot, along with the dished dried apricots and cinnamon stick.
4. Pour in the chicken broth and gently stir to combine.
5. Drizzle the honey over the mixture and bring to a simmer.
6. Reduce the heat to low, cover, and cook gently for 1.5 to 2 hours, or until the lamb is tender and the flavors melded. Use a timer to keep track.

Serving Suggestions

Once the cooking process is complete, let your tagine sit for a few minutes before uncovering. The enchanting aromas will fill your kitchen, teasing your senses. Serve the tagine directly from the pot or transfer to a serving dish.

1. Garnish with fresh cilantro and toasted almonds for added color and crunch.
2. Pair it with fluffy couscous, warm flatbreads, or crusty bread to soak up the incredible sauce.

Enjoy your Tagine Bliss surrounded by family and friends, as it is traditionally meant to be shared. This aromatic dish is a wonderful centerpiece to a meal that celebrates the communal aspect of dining.