Globetrotter’s Delight: Moroccan Tagine with Apricots

A world traveller’s delight: Moroccan apricot tajine pot with dried apricots

Travellers around the world have always found unforgettable dishes in exotic places. One such dish is the Moroccan apricot tajine, which is more than just a dish, it’s a reflection of Morocco’s rich culture. Today, let’s recreate this exotic delicacy at home, take you into the world of Moroccan spices and experience a journey of taste buds.

Ingredients preparation:

• Lamb 500g, cut into pieces
• 100g dried apricots, soaked and halved
• 1 onion, shredded
• 3 cloves of garlic, sliced
• 1 small piece of ginger, sliced
• Chicken stock 400ml
• 1 lime, sliced
• Olive oil to taste
• Salt and black pepper to taste

Seasoning Preparation:

• 1 cinnamon stick
• Cardamom 2 pinches
• 1 pinch of peppercorns.
• A pinch of saffron.
• 1 teaspoon of chilli powder.
• Cumin powder 1 teaspoon
• 1/2 tsp turmeric powder
• 1 tbsp honey

Cooking steps:

1. Heat olive oil in a taj pan or heavy bottomed pan and sauté the lamb cubes over medium heat until golden brown on the outside, remove from the pan and set aside.
2. In the same pan, add the onion, garlic and ginger and sauté until the onion softens and turns golden brown.
3. Add all the seasonings and stir-fry quickly to release the aroma of the spices.
4. return the lamb to the pan, add the chicken stock and simmer over a medium-low heat for about 1 hour, until the lamb is tender.
5. Add the dried apricots and lime wedges to the pan and continue to simmer for about 20 minutes to allow the fruity flavours to infuse the meat.
6. Finally, adjust the sweetness to taste by adding a good amount of honey and adjust the final flavour with salt and black pepper.

Serving Suggestion:

Moroccan apricot preserved tagine is best served with steamed couscous or bread, which absorb the essence of the meat juices and spices perfectly. When plating, sprinkle some freshly chopped coriander or mint leaves to add a refreshing splash of colour and flavour to the dish.

Summary:

There is no need to travel long distances to enjoy the traditional flavours of Morocco at home. With its rich layers and depth of flavour, this Dried Apricot Tagine is a perfect blend of sweet, sour, tangy and spicy taste experiences. Each bite is like being transported to the bustling markets and quiet places of Morocco#### A feast for the taste buds of the world traveller: Moroccan Dried Apricot Tajik Pot

For those who are keen to travel around the world, the traditional Moroccan cuisine of Tagine is a feast for the taste buds. With its unique cooking style and spice combination, one can feel the charm of North Africa in the moment of tasting. Today, let’s take a closer look at Morocco and discover the evocative apricot tajine.

Prepare the ingredients:

• 500g fresh lamb shoulder, cut into chunks
• 150g dried apricots, soaked and softened in advance
• 30g butter
• 1 medium onion, shredded
• 3 cloves of fresh garlic, sliced
• A small piece of fresh ginger, sliced
• 2-3 cloves
• 1 cinnamon stick
• Saffron to taste
• Cumin 1 teaspoon
• 1/2 teaspoon of chilli powder
• Salt and freshly ground black pepper to taste

Cooking Steps:

1. start by melting the butter in a taji pan over medium heat.
2. Add the shredded onion, sliced garlic and ginger and sauté until the onion softens and gives off a sweet flavour.
3. Add the lamb cubes to the pan and sauté until browned on top.
4. Add the cloves, cinnamon stick, saffron, cumin and chilli powder and cook, stirring quickly to coat the meat.
5. When the meat is lightly browned on both sides, add enough water to cover the meat, cover the pan with a lid and reduce the heat to low.
6. When the meat has simmered for about 1 hour and is tender, add the preserved apricots, soaked and softened in advance, and continue to simmer for 20 minutes to allow the sweetness of the preserved apricots to blend with the gravy.
7. Finally, season with salt and black pepper to taste.

Enjoy the recipe:

This Moroccan Dried Apricot Tagine is best enjoyed while it’s still hot, its mellow gravy and the sweetness of the dried apricots intertwine in your mouth, and with the layers of spices, it’s as if you’ve travelled to enchanting Morocco. You can serve it with some bread, couscous or pancakes, all of which soak up the juices in the tagine well and add to the feeling of fullness.

Conclusion:

In this era of increasing globalisation, it is difficult to visit every land in person, but through food, we can get a glimpse of different cultures and feel the colourfulness of the world.