After Eid Al Adha, every Moroccan freezer is full of succulent lamb. Have you thought of using it in a tagine with seasonal vegetables for a delicious lunch time treat?
Rabat – While Morocco is known for a variety of sweet and savory dishes, including our moist corne de gazelles, made with ground almonds, Marrakech’s renowned Tangia, and the quintessential mint tea, perhaps the most famous of Moroccan dishes is the Tagine.
Tagine is actually the name of the earthenware cooking pot. The tagine can be used to cook almost anything, from eggs, to ground beef, to bread. Today I’m going to show you a simple meat and vegetable recipe – once you have the basics you can do anything with a tagine!’
The tagine is cooked slowly at a low temperature, resulting in an aromatic, deep flavor and the all-important sauce to soak up with a chunk of warm bread.
First of all, you will need:
1 kg of red meat, beef, or lamb
1 diced onion
1 peeled, diced tomato
3 peeled carrots, cut into wedges
2 potatoes, peeled and cut into wedges1 zucchini, cut in half lengthwise
150 grams of peas
A generous bunch of chopped coriander and parsley
1 teaspoon of ginger
1 teaspoon of salt½ teaspoon of turmeric½ teaspoon of ground black pepper
Few saffron stamens, soaked in cold water.
3 cloves of minced garlic
3 tablespoons of oil2 tablespoons of olive oil
Here’s you do it:
Put the meat, spices, and some parsley and coriander in a bowl, mix them well and leave to marinate for a few minutes before cooking.
Add oil, onions, and the meat to the tagine and place it on the stove and set the fire to a low heat.
Cover the tagine and heat for 10 minutes. Stir frequently.
place the vegetables decoratively on top of the meat.
Add some more parsley, some salt and olive oil.
Whenever I prepare tagine with lamb, I add some argan oil because it gives an amazing taste to lamb and a wonderful, nutty flavor to the vegetables.
let the tagine to cook for about 1 hour and 30 minutes.
Serve hot with bread! Simple, and delicious.