Tagines are moroccan stews that are packed with flavor, thanks to the vibrant combination of exotic North African spices. This recipe is also sans butter and cream, utilizes high-quality, affordable proteins, and puts fresh meat and veggies at the forefront, as opposed to processed starches or sugary ingredients. Classic tagines often use delicious (but pricier) ingredients such as lamb and pomegranate molasses, but, you can easily substitute these for more accessible, healthy and affordable ingredients thanks to how versatile and forgiving the heavily spiced, stewed style of cooking is. Plus, because a lot of the essentials are shelf-stable spices or canned pantry products, you can stock up once and then always have the ingredients on hand for an impressive, low-cost meal. And did I mention that they’re also incredibly low-maintenance (especially if you have a pressure cooker)? Just toss the ingredients in, set your timer, get a million other tasks done, then come back at dinner time for a rich, flavor-filled stew dinner.
Ingredients
2 pound stew beef (pork works too – use what you have!) or meatballs (simple ground meat mixed with breadcrumbs and a beaten egg, shaped into balls)
5 carrots
1/5 – 1 cup of stock
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/2 tsp ginger
1/2 tsp pepper
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cloves
2 bay leaves
Salt and pepper to taste
Optional toppings: cilantro, sliced almonds, jarred olives, marinated artichokes, dried cherries, figs, apricots or golden raisins, preserved lemon
Directions
Dump everything except the toppings into your pressure cooker (40 minutes) or slow cooker (6 hours – set it before you leave for work!) and cook until meat is tender. Or, dump it into your crock pot the second you get home (or the night before), bring everything to a simmer, reduce to medium-low, cover, and let sit on the stove for 1.5 hours or until meat is tender and flavors are melded.
If you haven’t had preserved lemons, you’re missing out. They’re incredibly flavorful, can transform a dish, last for ages, and can be made at home with only three, common ingredients! This recipe from The New York Times Cooking is one that should be in your regular rotation.
Explore further: One of my favorite tagines I had in Morocco was at the beautiful Jardin Majorelle in Marrakech and was a delicious blend of kefta (meatball) and egg! This is another great option to try on a budget because both eggs and meatballs can be extremely affordable and great sources of low-fat, high-quality protein. Want to try something similar? Check out this video.
R & L Foods 