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What’s the best way to marinate meat for a Moroccan tagine?

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I’m planning to cook a Moroccan tagine and want to make sure the meat is flavorful. What’s the best way to marinate it, and how long should I marinate it for?

3 Answers
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A simple marinade of olive oil, garlic, cumin, coriander, and ras el hanout works great for a tagine. Marinate the meat for at least 4 hours, but overnight is best to let the flavors really sink in.

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For extra depth, add a little lemon juice or preserved lemon to the marinade along with saffron. Let the meat marinate for 6-8 hours for maximum flavor before slow-cooking it in the tagine.

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I like to add harissa and ginger to the marinade for a bit of heat and spice. Make sure to massage the marinade into the meat and let it sit for a few hours or overnight.

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