Tajine d'agneau au safran de Taliouine — Taliouine, Morocco
Taliouine, Morocco
1
Taliouine, in the Anti-Atlas, is Morocco's saffron capital: the crocus fields bloom there in October, and the harvest, picked by hand at dawn, sustains the village. The tajine served there isn't complicated — lamb, onions, ginger, butter — but the saffron goes in without restraint, infused in a little hot water before being poured over the meat.
The sauce takes on a deep golden colour and an aroma no other tajine has. It is finished with fried almonds, and sometimes prunes or caramelized onions.
Preparation
- 01
Infuse the saffron for 15 minutes in 100 ml of hot water.
- 02
Brown the meat in the butter and oil with the onions, garlic, ginger, cinnamon, salt and pepper.
- 03
Pour in the saffron infusion and 300 ml of water, cover and cook for 1 hour 30 minutes over low heat, until the meat is tender and the sauce has reduced.
- 04
Serve sprinkled with almonds and coriander.
Where this version sits
A single, final coordinate: Taliouine, Morocco. Another version of the same dish, elsewhere, gets its own point.
Photo: LilKil — CC BY-SA 4.0
