Lamb or chicken tagine with carrots flavored with cinnamon

This tagine combines the tenderness of the meat with the sweetness of the carrots and the delicate aromas of Moroccan spices. Cinnamon adds a subtle note that pairs perfectly with ginger, turmeric, and cumin, without overpowering the other flavors.

Ingredients (serves 4 to 6)

- 800 g to 1 kg of lamb (shoulder or neck) or free-range chicken, cut into pieces

- 6 to 8 large carrots

- 2 onions, sliced

- 3 cloves of garlic, minced

- ½ bunch of parsley

- ½ bunch of coriander

- 4 tablespoons olive oil

- 1 teaspoon turmeric

- 1 teaspoon ground ginger

- 1 teaspoon cumin

- ½ teaspoon ground cinnamon

- 1 cinnamon stick (optional, but recommended)

- A few saffron threads (optional)

- Salt and pepper

- 400 to 500 ml water

Preparation

In a tagine or a Dutch oven, sauté the onions in olive oil. Add the garlic, then the meat. Incorporate the turmeric, ginger, cumin, cinnamon, saffron, salt, and pepper. Mix so that the meat is well coated with the spices. Add the finely chopped parsley and coriander, then pour in the water. Cover and let simmer over low heat.

For lamb: cook for about 1.5 to 2 hours.

For chicken: cook for about 50 to 60 minutes.

Meanwhile, peel the carrots and cut them in half lengthwise if they are thick. When the meat is almost cooked, add the carrots to the tagine. Continue cooking for 20 to 30 minutes, until they are tender while retaining their shape. Let the sauce reduce until it has a creamy consistency.

Tips

A pinch of cinnamon is enough: it should flavor the dish without masking the other spices.

For a slightly sweet touch, you can add a teaspoon of honey at the end of cooking, or even a handful of raisins soaked in warm water for a few minutes before incorporating them at the end of cooking. They will soak up the sauce and provide a delicious sweet note that pairs perfectly with the carrots and cinnamon.

This tagine is delicious served with traditional Moroccan bread, ideal for soaking up the sauce.