Tagine in no time
A winter night is a great backdrop for a steaming, spice-laden Moroccan tagine. The word refers both to the mix of braised meat (lamb is a favorite), vegetables, and plumped-up dried fruit and to the conical ceramic casserole it’s cooked in.But, like most stews, tagines generally need to simmer too long to be put together after work. The trick is to substitute quick-cooking lamb chops for the more traditional braising cuts, and cook them on the stove.
Moroccans often add a little harissa, a fiery red chili paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores.
More quick stews: