Moroccan Tajine

Posted by on 25/12/2014

Hello everybody, and Merry Christmas!


I’m spending the day at my mothers house, but I prepared this recipe for you as a Christmas surprise. This recipe uses some special spice mixes we picked up, but it’s delicious to try either way.

The main spice in this dish, Ras El Hanout, is Moroccan spice mixture used much like Garam Masala – only made with an abundance of local spices. We find it really delicious, however the key seems to be to use quite a bit more of it than you think you need.

Wikipedia says the following about Ras el Hanout: Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk’s pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper.

The name Tajine or Tagine ( I find it spelled both ways) refers to the cooking vessel this stew is made in. Dishes are commonly prepared by layering different food ingredients in the vessel before cooking covered in an oven. I use ghee here, but I believe olive oil is actually common in Morocco.

    Moroccan Tajine / Tagine


Cubed beef (I used two eye of round steaks)
2 large tbsp Ghee or fat
4 or more tbsp Ras El Hanout (depends on strength/age)
tt salt/pepper
5-6 whole cubeb berry
1 dried crushed arbol chilli


1 yellow pepper
6 medium sized potato (I used a rainbow of different ones for contrast)
1-2 onions. I only needed the small one honestly.
3 garlic cloves- not necessarily traditional to this type of dish, I just love garlic so I tend to add it.
Assorted Carrots/Celery.
Pomegranate seeds / Raisins/ Dried fruit – 1/2 cup -1 cup depending on how much you want/have. I had less than I usually put in.


1. Chop all meat / vegetables into bite sized pieces.
2. Toss vegetables together in the lower part of the Tajine. Add the Ghee, enough Ras el hanout to coat, cubeb, chilli, salt/pepper and mix.
3. Coat the beef in Ras el Hanout, salt +pepper and crushed chilli.
4. spread the beef evenly on top of the vegetables. I mix the lower vegetables together, but even these can be artfully arranged into layers!
5. Put in a 350f oven. I do not preheat my oven for this recipe as my Tajine is stoneware- don’t want it cracking on us do we!


6. Cooks about 45-60 minutes depending on how thick everything is.

Serve on Rice, or with some gluten free flatbread!

Hope you enjoyed the recipe, I’m going back to my Christmas now 🙂

Sean Emerson

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