Moroccan Tagine Berber Recipes

MOROCCAN BERBER TAGINE WITH LAMB OR BEEF AND VEGETABLES

Steps:

• Pour the olive oil into the base of a tagine.
• Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top.
• Arrange the meat, bone-side down, in a mound in the center of the tagine. (The taller the mound, the more conical your arrangement of vegetables will be.)
• Combine the spices in a small bowl.
• Sprinkle a little less than half of the seasoning over the meat and onions.
• Place the prepped vegetables in a large bowl.
• Add the remaining seasoning and toss to coat the vegetables evenly.
• Arrange the vegetables in a conical shape around the meat.
• Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapeño pepper, Garnish the tagine with the preserved lemon quarters and olives.
• Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.
• Add the water to the tagine, cover, and place the tagine over medium coals in a brazier, or stovetop over medium-low heat. Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommended for other heat sources as well.
• Leave the tagine to reach a simmer. This may take a long time, 20 minutes or so; be cautious in feeling the need to increase the heat.
• Once simmering, continue cooking the tagine over medium-low heat until the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb.
• While the tagine is cooking, you may check the level of the liquids occasionally and add a little water as necessary, but otherwise, try not to disturb the tagine.
• Do stay alert for the smell of anything burning, and lower the heat if necessary to avoid scorching ingredients and/or cracking the tagine. It is normal, however, for some of the base onions to burn and adhere to the bottom of the tagine as they caramelize and reduce.
• Remove the cooked tagine from the heat and serve. It will stay warm while covered for 30 minutes.

MOROCCAN TAGINE BERBER

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.

BERBER TAGINE OMELETTE

Steps:

• Preheat oven to 180ºC.
• Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes, add the spices and cook for a further 3 minutes, this releases the flavours.
• Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
• Remove from the heat and pour the beaten eggs over the sauce, cover with the tagine lid and place in the oven for about 10-15 minutes or until it lightly puffs and sets.
• To serve, season well and drizzle with a little olive oil.