How to Make Moroccan Tagine with Meat

In a large bowl, combine the meat pieces with salt, pepper, turmeric, ginger, cinnamon, cumin, and paprika. Add the saffron water (if using) and massage the spices thoroughly into the meat. Let marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

Heat the olive oil in your tagine base or Dutch oven over medium heat. Add the chopped onions and garlic. Sauté for about 5–7 minutes, until softened and lightly golden.

Add the marinated meat to the pot and brown on all sides—about 5–10 minutes. This enhances flavor and seals in moisture.

Pour in the broth or water, just enough to cover the meat halfway. Reduce heat to low. If you’re using a tagine pot, place the lid on and let it cook gently. If using a Dutch oven or slow cooker, cover tightly and simmer on low heat.

For a sweet tagine, add dried prunes or apricots during the last 30 minutes of cooking along with honey and a pinch of cinnamon.

Once the meat is tender and sauce has thickened slightly, remove from heat. Garnish with toasted almonds, chopped parsley or cilantro, and sesame seeds if desired.