Berber Vegetable Tagine Recipes

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MOROCCAN TAGINE BERBER



Moroccan Tagine Berber image

Make and share this Moroccan Tagine Berber recipe from Food.com.

Provided by katie in the UP

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
2 lbs boneless lamb shoulder, cubed
2 medium onions, peeled and quartered
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 teaspoons sweet paprika
1 pinch saffron thread
salt & freshly ground black pepper
2 medium yukon gold potatoes, peeled and quartered
1 large carrot, peeled, halved crosswise, and quartered
1 large zucchini, halved crosswise and quartered
2 small turnips, peeled and quartered
1 medium green pepper, trimmed and cut lengthwise into 1 '' strips
1 medium tomatoes, thinly sliced

Steps:

  • 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.

Nutrition Facts : Calories 565.6, Fat 42, SaturatedFat 15.4, Cholesterol 108.9, Sodium 125.7, Carbohydrate 19.7, Fiber 3.6, Sugar 5.3, Protein 27.8

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