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Origin: Morocco
Tagine
5
1 Review.
A homemade tagine with the flavors from north Africa directly on your plate. Traditionally you cook tagine in a special tagine pot, but if you don't have one, you can use a shallow bottom casserole instead. Usually this dish is served with bread, but it taste good together with couscous or bulgur as well.

Ingredient List for 6 servings:
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500 gr Prunes
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300 ml Warm tea
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500 gr Onions
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1 tablespoon Olive oil
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1500 gr Lamb meat without fat
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2 Garrlic cloves
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0,5 teaspoon Cinnamon
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0,5 teaspoon Ginger
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1 tablespoon Curry
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0,5 teaspoon Coriander
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100 gr Almonds
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1 pinch Salt
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1 pinch Pepper
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500 ml Water
Instructions:
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Boil hot tea and pour it over the prunes in a bowl.
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Cut the onions and the meat in pieces.
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Fry the onions with half of the olive oil and when they are golden brown take them away from the frying pan. Continue with the meat the same way.
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Put the meat and the onion in a casserole.
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Press the garlic in the casserole.
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Add the rest of the spices in the casserole and cover it all with water. Cook on low heat for 1hour.
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Pour away the tea from the prunes and add the in the casserole. Continue to cook for another 20 minutes.
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Fry the almonds in a frying pan and add it to the casserole when it is 5 minutes left of the cooking time.
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Make couscous as a side dish to the tagine.
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