How to Make Moroccan Hargma – A Rich & Flavorful Tagine Food
Enjoy the rich, authentic flavors of Moroccan Hargma, a slow-cooked Tagine food made with tender lamb trotters, chickpeas, golden raisins, and warm spices. This hearty, collagen-rich dish is perfect for family meals, offering both taste and nourishment.
Ingredients
Main Ingredients:
- 2 beef trotters cleaned and chopped
- 1 cup dried chickpeas soaked overnight
- ½ cup golden raisins
- 1 large onion finely chopped
- 4 cloves garlic minced
- 3 tbsp olive oil
- 5 cups water or bone broth
- Salt to taste
Spices & Seasoning:
- 1 tbsp Ras el Hanout
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp turmeric
- ½ tsp black pepper
- ½ tsp saffron threads soaked in warm water
- 1 tbsp fresh cilantro chopped, for garnish
Instructions
Step 1: Prepare the Ingredients
- Clean the lamb or beef trotters thoroughly and soak the chickpeas overnight.
- In a small bowl, mix Ras el Hanout, turmeric, cinnamon, ginger, and black pepper for the spice blend.
Step 2: Sauté the Aromatics
- In a large Tagine pot (or Dutch oven), heat olive oil over medium heat.
- Add chopped onions and garlic, sautéing until softened.
- Sprinkle in the spice blend and stir until fragrant (about 1 minute).
Step 3: Slow Cook the Hargma
- Add the lamb trotters to the pot, coating them with spices.
- Pour in water or bone broth, cover the pot, and simmer for 3 hours over low heat.
- Stir occasionally and check the water level, adding more if needed.
Step 4: Final Touches & Serving
- Add chickpeas and golden raisins in the last 30 minutes of cooking.
- Adjust seasoning and let the flavors meld.
- Garnish with fresh cilantro and serve hot with Moroccan bread (Khobz).
Notes
- For faster cooking: Use a pressure cooker (cook for 1.5 hours instead of 3-4 hours).
- For a deeper flavor: Let the dish rest for 30 minutes before serving.
- Serving Suggestion: Pair with Harira soup and Moroccan mint tea for a full Moroccan meal.