Tagine Minced Meat with Dried Grapes (Raisins)

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  • 600 g minced lamb
  • 4 nutmeg caps
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons white rusk
  • 1 egg

For sauce:

  • 6 white onions, cut into circles
  • 1/2 teaspoon salt
  • 8 cl vegetable oil
  • 50 g dried grapes (raisins)
  • 5 cl water


Cooking time: 45 mTotal Time: 1h20mNumber of persons: 4
  1. In a vase mixed minced meat with spices, eggs and white rusks. Prepared from minced meat Quirat medium size.
  2. In a tagine the onion circles are lined with salt, oil and cinnamon sticks. Cover the tagine and simmer for 20 minutes until the onion is cooked.
  3. Soaked dried grapes (raisins) in water and then filtered. Queer the minced meat on top of the onion and garnish with dried grapes (raisins).
  4. Cover the tagine again and simmer over low heat for 10 to 15 minutes until the chopped meat is cooked. Serve hot tagine.
  5. For spice: The spices used in minced meat can be replaced with a teaspoon of Dar Shemisha spices.
User Review
5 (11 votes)

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