Carrot Tagine Recipe

Below is a professional recipe for a Moroccan Carrot Tagine that highlights the sweetness and texture of carrots, complemented by onions, garlic, and cilantro. This dish can be made vegetarian or enhanced with meat (such as lamb, beef, or chicken) if desired.

Servings: 4-6 people  

Prep Time: 15 minutes  

Cook Time: 40-50 minutes  

Total Time: 55-65 minutes  

Ingredients:

 For the Tagine:

•  8 medium-sized carrots, peeled and sliced into thick rounds
•  2 large onions, thinly sliced
•  3 cloves garlic, minced
•  1 lb (optional) - lamb, beef, or chicken, cut into bite-sized pieces
•  2 tbsp olive oil
•  1 tsp ground cumin
•  1 tsp ground coriander
•  1 tsp turmeric
•  1/2 tsp cinnamon
•  1/4 tsp saffron threads (soaked in 2 tbsp warm water)
•  1/2 tsp paprika (smoked or sweet)
•  1/4 tsp cayenne pepper (optional, for heat)
•  1 cup vegetable or chicken broth
•  1/2 cup water
•  Salt and freshly ground black pepper, to taste
•  Juice of 1 lemon
•  1/4 cup chopped fresh cilantro, plus more for garnish
•  1/4 cup raisins (optional, for sweetness)

 Optional Garnishes:

•  Sliced almonds or toasted pine nuts
•  Preserved lemons, thinly sliced (optional)

 Instructions:

 Step 1: Prepare the Ingredients

1.  Peel and slice the carrots into thick rounds.
2.  Thinly slice the onions and mince the garlic.
3.  If using meat, season it lightly with salt and pepper.

 Step 2: Cook the Onions and Garlic

1.  Heat the olive oil in a large tagine pot or deep skillet over medium heat.
2.  Add the sliced onions and cook until they are soft and golden brown, about 5-7 minutes.
3.  Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

 Step 3: Brown the Meat (Optional)

1.  If using meat, add it to the pot and cook until browned on all sides. Remove the meat from the pot and set aside.

 Step 4: Build Flavor with Spices

1.  In the same pot, sprinkle the cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper (if using). Stir well to toast the spices briefly, about 30 seconds.
2.  Return the meat to the pot (if using).

 Step 5: Add Carrots and Liquid

1.  Add the sliced carrots to the pot and stir to coat them evenly with the spiced onion mixture.
2.  Pour in the broth, water, and saffron-infused water. Stir gently to combine.
3.  Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, stirring occasionally, until the carrots are tender but still hold their shape.

 Step 6: Finish the Tagine

1.  Stir in the lemon juice, raisins (if using), and half of the chopped cilantro.
2.  Taste and adjust seasoning with salt, pepper, and additional lemon juice if needed.
3.  Let the tagine simmer uncovered for another 5-10 minutes to allow the flavors to meld together and the sauce to thicken slightly.

 Step 7: Serve

1.  Transfer the tagine to a serving dish.
2.  Garnish with additional fresh cilantro, sliced almonds or pine nuts, and preserved lemon slices (if using).
3.  Serve hot with crusty bread, couscous, or steamed rice.

Tips for Success:

•  Use a traditional clay tagine pot if available for authentic flavor and presentation. If not, a heavy-bottomed skillet or Dutch oven works well.
•  Adjust the spice levels according to your preference—add more cayenne for heat or extra cinnamon for warmth.
•  The addition of raisins provides natural sweetness, but you can omit them for a savory version.

Enjoy this vibrant and flavorful Moroccan Carrot Tagine! It's perfect for both everyday meals and special occasions.