Moroccan Tagine Berber

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 tbls oil in a large heavy-bottomed pot or tagine (a Moroccan cooking vessel) over high heat.
  • Add lamb in batches and brown on all sides, stirring frequently.
  • Set aside.
  • In same pot, heat remaining 2 tablespoons oil over medium-low heat, add onions, cook for 15 minutes, then add cumin, cinnamon, paprika, and saffron and season to taste with salt and pepper.
  • Stir, mixing well, and cook until onions are translucent, about 5 minutes more.
  • Return meat to pot and mix well.
  • Form mixture into a mound in center of pot.
  • Arrange potato quarters around meat, pressing angled sides into mound.
  • Arrange carrots and zucchini the same way.
  • Arrange turnip quarters and green pepper strips alternately around mound.
  • Season vegetables with salt and pepper.
  • Cook, covered, over medium-low heat, basting occasionally with liquid from bottom of pot, until vegetables are cooked, about 1 1/4 hours.
  • Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.
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