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Moroccan-Spiced Lamb & Beef Tagine
with Brown Rice & Pita Chips
50 MIN
4 Servings
From the Test Kitchen
Tagine may be one of the most iconic dishes in Moroccan cooking. This stew, traditionally made in a distinctive, earthenware pot (also called a tagine), features meat, vegetables, dried fruit and spices. We’re making ours with a rich duo of lamb and beef, cooked along with potatoes for extra heartiness. It’s all seasoned with warming ras el hanout—a foundational spice blend—toasted with tomato paste, resulting in incredible depth of flavor. Dried currants add pops of sweetness, while a tangy yogurt sauce cuts through the richness of the stew.
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NutritionPER SERVING
-
Calories780 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Preheat the oven to 450°F. In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 25 to 30 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in ⅓ of the vinegar and a drizzle of olive oil. Season with salt and pepper to taste.
2
Prepare the ingredients & make the yogurt sauce:
While the rice cooks, wash and dry the fresh produce. Small dice the potatoes. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Roughly chop the baby greens. Cut each pita into 8 equal-sized wedges. In a bowl, combine the yogurt, half the remaining vinegar and a drizzle of olive oil; season with salt and pepper to taste.
3
Start the tagine:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the lamb and beef are cooked through.
4
Add the ras el hanout & tomato paste:
Add the ras el hanout and tomato paste to the pan. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
5
Finish the tagine:
Add the currants and 2 ½ cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the liquid is thickened and slightly reduced in volume. Add the baby greens and remaining vinegar; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the greens have wilted. Turn off the heat. Season with salt and pepper to taste.
6
Make the pita chips & serve your dish:
While the tagine cooks, place the pitas on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven 7 to 9 minutes, or until golden brown and crispy. Remove from the oven. Transfer to a serving dish. Divide the cooked rice between 4 dishes. Top with the finished tagine. Garnish with the yogurt sauce and green tops of the scallions. Serve with the pita chips on the side. Enjoy!
1
Cook the rice:
Preheat the oven to 450°F. In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 25 to 30 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in ⅓ of the vinegar and a drizzle of olive oil. Season with salt and pepper to taste.
2
Prepare the ingredients & make the yogurt sauce:
While the rice cooks, wash and dry the fresh produce. Small dice the potatoes. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Roughly chop the baby greens. Cut each pita into 8 equal-sized wedges. In a bowl, combine the yogurt, half the remaining vinegar and a drizzle of olive oil; season with salt and pepper to taste.
3
Start the tagine:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the lamb and beef are cooked through.
4
Add the ras el hanout & tomato paste:
Add the ras el hanout and tomato paste to the pan. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
5
Finish the tagine:
Add the currants and 2 ½ cups of water to the pan; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until the liquid is thickened and slightly reduced in volume. Add the baby greens and remaining vinegar; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the greens have wilted. Turn off the heat. Season with salt and pepper to taste.
6
Make the pita chips & serve your dish:
While the tagine cooks, place the pitas on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven 7 to 9 minutes, or until golden brown and crispy. Remove from the oven. Transfer to a serving dish. Divide the cooked rice between 4 dishes. Top with the finished tagine. Garnish with the yogurt sauce and green tops of the scallions. Serve with the pita chips on the side. Enjoy!
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