Lamb & Chickpea Tagine Recipe - How to Make Lamb Tajine - Moroccan Food الطاجين

Lamb & Chickpea Tagine Recipe - This is a recipe for a slow cooked lamb & chickpea tagine or tajine. Should you not have a Tagine then no problem you can us a pan with a lid. A tajine or tagine (Arabic: الطاجين) is a Berber dish which is named after the earthenware pot in which it is cooked. It is also called a Maraq/marqa in North Africa and the Middle East. The earliest writings about the concept of cooking in a tajine appear in the famous Alf layla wa layla (One Thousand and One Nights), an Arabic story collection from the 9th century. It is also mentioned during the times of the Islamic reign of the Abbasid Empire (stretching from the Middle East/Asia to North Africa and Andalusia) during the 9th century. The dish would have been already famous amongst the nomadic Bedouin people of the Arabian Peninsula, who added dried fruits like dates, apricots and plums to give it its unique taste. Today, the cooking-pot and its traditional broth is primarily prepared in the Middle East and North Africa. In North Africa it is called a Tajine (Persian language: large pot) or a "Maraq" (Arabic language: "broth"), while in the Middle East it is called a "Maraq" (Arabic language: "broth") or a "Qidra" (Arabic language: cooking pot).[4] There are different ways to prepare the tajine. You have the original qidra style in which "saman" (Arabian clarified butter) is used to lubricate the surface and a puree of chopped onion is added for flavour and aroma. For "muqawlli" style cooking, the ingredients are placed in olive oil to enrich the flavours.
Lamb Prunes & Almond Tajine - Lamb plum Egg tajine - Tajine with olives - Tajine with almonds - Tajine beef - Tajine Chicken - Tajine & Carrots - Moroccan Tajine - Algerian Tagine.
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