Tagine is a typical Moroccan dish that is cooked in a type of heavy clay pot which is also called Tagine.


However, you do not need to purchase a new kitchen cookware item as you can also cook it in a baking dish by sautéing many of the ingredients before hand to create that tender falling off the bone meat experience.

Lamb is a very common ingredient in Tagine, as is the cinnamon found in this dish. The result is something that is a cross between a stew and a custard or frittata. It is delicious, hearty and fragrant. Try it today, it is easy to make, but impressive to taste!


(Recipe adapted from Reader’s Digest Mediterranean Cooking)


3 TBS extra virgin olive oil
1 large package of fresh spinach
12 oz boneless lamb cut into small cubes
1 large onion finely chopped
1 cup chick peas
1 cup grated pecorino cheese
2 slices day old bread cut into small cubes
3 large eggs beaten
1 tsp ground cinnamon
salt and black pepper to taste


Preheat oven to 350 F. Butter a large baking dish. Heat 1 TBS olive oil in a large sauté pan. Sauté spinach with cinnamon and salt and pepper for about 5 minutes. Set aside. Heat remaining oil in the sauté pan and sauté the lamb and onions for about 10 minutes. Add the garbanzo beans, spinach, cheese, bread and eggs. Fold all ingredients together and then spoon into the baking dish. Bake for 15-20 minutes. Serve immediately!