Ingredients
-
3
-
4
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
3
-
1
-
1/2
-
19
Directions
Moroccan Tajine – for the Crock Pot!, In Morocco, tajines, or stews, are made in shallow earthenware cooking pots called tajines In this version, you use a Crock-Pot to produce a mellow yet intensely flavoured meat-and-vegetable mixture with a tender texture and enticing aroma So, let it simmer away while youre at work or play See below for fun additions From Chatelaine Magazine Enjoy!, This made a great dinner for us tonight We used the beef and loved it I thought that 1 cup of liquid didn’t seem like enough but it worked out perfectly and made a very thick stew The flavors of ingredients and spices went very well together
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Steps
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1
Done
|
Thaw Lamb If Using.trim Excess Fat from Lamb or Beef, Then Cut Into Large Bite-Size Pieces. If Using Chicken Thighs, Leave Whole. Mince Garlic and Thinly Slice Onions. in a Crock Pot or Other Slow Cooker, Stir Garlic With Onions, Cumin, Paprika, Ginger, Cinnamon, Allspice, Salt, Chili Flakes, Carrots, Squash, Broth and Olives, If Using. Add Meat. |
|
2
Done
|
Cover and Cook on High Heat For 5 Hours or on Low For 9 to 10 Hours. Stir in Chickpeas, If Using, During Last 15 Minutes of Cooking. Serve Over Couscous or With Crusty Bread. Covered and Refrigerated, Tajine Will Keep For at Least 2 Days and Can Be Frozen in an Airtight Container or Resealable Freezer Bags. |
|
3
Done
|
~ Lively Additions ~. |
|
4
Done
|
Stir in 1 Cup (250 M L) Frozen Peas During Last 15 Minutes of Cooking. Stir in Sliced Green Onions, Chopped Coriander, Parsley, Basil or Chives. Add a Little Freshly Squeezed Lime or Lemon Juice For Zip. For a Snazzy Touch, Pour 1/4 Cup (50 M L) Heated Dry Sherry Over 1/2 Cup (125 M L) Golden Raisins. Let Stand For at Least 15 Minutes or Overnight. Stir Into Finished Tajine. |
