This post contains affiliate links. Click here to read my affiliate policy.
Last Updated on July 21, 2022
Last month I asked my friends on Facebook what item from Le Creuset that they would like to learn more about and get the chance to win (Hint – see giveaway link below). The overwhelming response was a Tagine.
- 2-quart Moroccan Tagine made of enameled cast iron and colorful stoneware
- Cone-shaped lid forms an excellent seal to keep moisture and heat inside
- Generous rim allows for a secure grip during transport
- Hand washing recommended; oven- and broiler-safe up to 500 degrees F
- Measures 12-4/5 by 12-4/5 by 11-2/5 inches; limited lifetime warranty
I wont lie. I was nervous as heck when Le Creuset sent me one to try out. For some reason, I thought I was going to have to don heavy black eyeliner and have Moroccan music playing in the background every time I decided to use it. I also had the irrational fear it was going to be massive and I would have to store it in the garage because I wouldn’t have a place to put it.
I was wrong.
It is incredible and I can’t wait to try more dishes in this amazing pot. Now my first dish couldn’t be something ordinary like burgers. It had to be special so I checked out Le Creuset’s online recipes and decided to try their Moroccan Lamb Tagine with Fennel and Dates. It is incredible and I wolfed down two bowls in a blink of an eye. My third bowl I enjoyed with some Moroccan Harcha and I was too full move after that.
I can see why the Tagine is so popular and I highly recommend buying one if you’ve been on the fence.
- 1 fennel bulb
- 2 tablespoons olive oil, divided
- 1 red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 1/2 pounds lamb shoulder, cut into 1 1/2-inch cubes and dried with paper towels
- 1 teaspoon ground ginger
- 2 teaspoons ground cumin seed
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1 cup pitted chopped dates
- 2 cups filtered spring water
- Fresh cilantro to garnish
- Trim coarse stalks from fennel, halve the bulb and remove any tough core. Thinly slice each half (a mandoline does this best).
- Heat 1 tablespoon of the oil in the tagine base. Add the onion, fennel slices and garlic and cook until all are just beginning to brown. Transfer to a plate and reserve.
- Add the remaining oil to the base and brown a few pieces of the lamb at a time, using tongs to turn the meat. Do this in batches, removing each batch to a plate when browned. When all of the meat is browned return the meat to the tagine base.
- Combine all of the spices and salt in a small bowl. Sprinkle over the meat and stir well. Continue to cook for 1 minute over medium heat.
- Return the vegetables, together with the dates and half of the water (1 cup), to the tagine base and stir well. Cover with conical lid and cook very gently over medium-low heat, stirring occasionally, for 2 to 2 1/2 hours. The spices will thicken the liquid as the dish cooks. Add the remaining 1 cup of water little by little as necessary during the cooking process.
- Note: For maximum flavor, before cooking add 1/2 tablespoon of cumin seeds to the tagine base placed over low heat. Toss for about 2 minutes or until seeds darken slightly and become aromatic. Add them to a spice mill or mortar and pestle and grind them, then use in the recipe.
Versatile cast iron base is suitable for browning vegetables and meat on the stovetop, or for warming tortillas in the oven
Colorful stoneware lid is designed to circulate heat and moisture