Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. This recipe calls for 1 kg of boneless lamb or goat meat cut into cubes, along with onions, tomatoes, green beans, carrots, zucchini, peas, and potatoes. Key spices include 1 tsp each of ground turmeric, ginger, and black pepper, 1/4 tsp saffron threads, and 1 tsp each of ground salt and coriander. The meat and vegetables are cooked together in a tagine pot or Dutch oven with added water or broth over low heat for about two hours, until the meat is very tender.

1. WHAT YOU’LL NEED TO MAKE THIS TAJINE?
1 TSP GROUND TURMERIC( CURCUMA)
1 TSP GROUND GINGER
½ TSP GROUND BLACK PEPPER
¼ TSP SAFFRON THREADS
1 TSP GROUND SALT
1 TSP GROUND CHOPPED CORIANDER
3 CLOVES GARLIC, CRUSHED
6 TABLESPOONS OF WATER (300 ML)
1 KG BONELESS SHOULDER OF MUTTON, GOAT OR LAMB (PLUS BONES, IF AVAILABLE), CUT
INTO ROUGHLY 4CM CUBES
2 TBSP OLIVE OIL + 2 TBSP OF TABLE OIL
1 LARGE ONION, PEELED AND FINELY SLICED
1 LARGE TOMATO
VEGETABLES: GREEN BEANS- CARROTS- ZUCCHINI- PEAS (200 GR)- POTATO
GOOD TO KNOW :
IT IS PREFERABLE NOT TO EXPOSE THE TAGINE DIRECTLY TO THE FIRE .
FOR THOSE WHO DO NOT HAVE A TAGINE, THIS DISH CAN BE PREPARED IN A
COOKER.
TURN DOWN THE HEAT TO VERY LOW AND COOK FOR ABOUT TWO HOURS,
OR UNTIL THE MEAT IS VERY TENDER.
THE WORD TAGINE REFERS TO THE SHALLOW CLAY VESSEL WITH A CONE-
SHAPED LID IN WHICH THE DISH IS TRADITIONALLY COOKED, BUT YOU DON’T
NEED ONE TO MAKE IT. I USE A LARGE CAST-IRON BRAISER; A WIDE DUTCH
OVEN OR A HEAVY COVERED SKILLET WILL WORK, TOO.
PRESENTATION IS AN IMPORTANT PART OF MAKING TAGINE.
ADD ENOUGH WATER OR BROTH. ADDING LIQUID SUCH AS WATER OR
CHICKEN BROTH TO THE TAGINE KEEPS FOOD MOIST WHILE COOKING. POUR
WATER OR CHICKEN STOCK CAREFULLY INTO THE SIDE OF THE TAGINE,
HOW TO MAKE AN OPULENT TAGINE
… PERFECT FOR A SPECIAL OCCASION
Moroccan tajine with beef and vegetables
https://oke.io/onXDvBrT
Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. In the winter
months, All the vegetables used in this recipe are in season, and they are often paired in
dishes such as this one. Saffron, ginger, and turmeric are key spices.

2. 2
AROUND 1 ½ CUPS FOR A SMALL TAGINE, AND 2 ½ CUPS FOR A LARGE
TAGINE. ADJUST AS NEEDED ACCORDING TO THE RECIPE.
 LET THE MEAT SOAK FOR AT LEAST 2 HOURS IN THE MIXTURE OF
SPICES WITH WATER.
 TO PREVENT THE BROTH FROM OVERFLOWING, YOU CAN USE A
SPOON.
 THE COOKING TIME VARIES ACCORDING TO THE QUALITY OF THE
MEAT FROM 1 HOUR TO 1 HOUR 30 MINUTES.
HOW TO PREPARE? HTTPS://OKE.IO/ONXDVBRT