Discover our saffron tagine recipe, a refined Moroccan specialty that elevates lamb or veal. This Moroccan tagine It is flavored with pure saffron, offering a golden color and a delicate taste, perfect for your meals with family or friends.
Ingredients for Saffron Tajine (serves 4)
- 600g of lamb or veal meat (shoulder or neck)
- 1 medium onion, finely chopped
- 2-3 cloves of chopped garlic
- 10 to 15 pistils of Moroccan saffron, infused in 2 tablespoons of warm water
- 1 tsp powdered ginger
- ½ tsp turmeric
- ½ tsp cinnamon
- 3 tablespoons of olive oil
- 2-3 carrots cut into sticks
- 1 red bell pepper, cut into strips
- 100g of peas (optional)
- Salt and pepper to taste
- 500 ml of water or light broth
Time and Portions
- Serves: 4 people
- Preparation time: 20 minutes
- Cooking time: 1 hour 10 minutes
Preparing Lamb or Veal Tagine with Saffron
- Infuse the saffron : Immerse the pistils in 2 tablespoons of warm water and let them release their aromas and color.
- Sear the meat In a tagine or casserole dish, heat the oil and brown the meat on all sides. Set aside.
- Sauté the herbs Add the onion and garlic, then the spices (ginger, turmeric, cinnamon, salt, pepper).
- Add the meat and saffron Return the meat to the pot, pour in the saffron infusion and the stock. Mix gently.
- Slow cooking Cover and simmer for 1 hour over low heat until the meat is tender.
- Incorporate the vegetables 20 minutes before the end, add carrots, peppers and peas. Let it cook gently.
- Serve Adjust the seasoning. Serve hot with Moroccan bread or couscous, savoring the golden color and subtle aroma of the Moroccan saffron.
Why this Saffron Tajine is Unique
- Use of pure Moroccan saffron, for a refined and authentic taste.
- A simple yet tasty recipe, ideal for family meals.
- A perfect marriage of Moroccan spices and the sweetness of saffron.
