Moroccan Veggie Tagine Recipes

MOROCCAN TAGINE

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
• Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

MOROCCAN TAGINE

Steps:

• To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
• Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

MOROCCAN VEGGIE TAGINE

Steps:

• In a container pour 500 ml of hot water, add a pinch of saffron, stir and let it rest.
• Heat over medium heat a. large skillet (or any large pot that can be covered), add 2 tablespoons of olive oil, finely chopped garlic and ginger and spices. Stir for one minute.
• Add 1 tablespoon of dried tomato paste, mix well and cook for a couple of minutes.
• Pour in the saffron water, stir
• Cook covered and at a low temperature. Wash and peel the vegetables, chop them into large cubes. (Tomatoes can be added whole)
• Add the vegetables to the pan little by little, and stir, making the vegetables sink as much as possible.
• Cover and cook over high heat for 45 minutes until the vegetables are tender.
• Add the canned chickpeas with everything and liquid, the dried peaches and the lemon wedges. Add salt and pepper to taste.
• Let cook for 10 minutes over low heat.

MOROCCAN VEGAN TAGINE

Steps:

• Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
• Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.