Moroccan Tagine Berber Recipes

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.

Steps:

• Heat oil in a saucepan over medium heat.
• Add the onion and garlic, stirring for a few minutes until onion is translucent.
• Add chicken and lightly colour, stirring. Remove from pan.
• Add carrots, capsicum, and spices.
• Stir dry to toast.
• Once a nice aroma comes from the pan, add 1/2 cup of water.
• Cook stirring occasionally for 5 minutes.
• Add remaining ingredients.
• Cover and simmer over a medium heat for 30 minutes until veggies are tender.
• Stir frequently during cooking, to prevent catching on the bottom.
• You may need to add additional water.
• Serve with couscous.
• NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
• Make sure you rinse the excess salt off and dry well in that case.