Moroccan Lamb And Vegetable Tagine - Tony's Comfort Kitchen

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Raisins are often less expensive and provide sweetness.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly nut substitute.

Make a marinade with half a glass of water, a few drops of olive oil, half a teaspoon of turmeric, half a teaspoon of cinnamon, half a teaspoon of ras el hanout, a good pinch of saffron, salt, pepper, and about a third of a teaspoon of chili pepper.

Crumble 1 beef stock cube into the marinade and mix with gloved hands, then set aside.

Peel 3 carrots and chop them into reasonable sizes, placing them in a large bowl.

Peel 3 zucchinis, cut them in half lengthwise, then cut into quarters, and add to the bowl with the carrots.

Peel potatoes and cut them into quarters lengthwise, then add to the bowl with the other vegetables.

Pour the marinade over the mixed vegetables and give it a good mix, then set aside.

Place the tagine on a heat diffuser on the stove and add about 1 tablespoon of olive oil.

Add half of 1 large red onion, chopped, and cook until hot.

Add 600g of diced lamb into the center of the tagine without browning it.

Scatter the other half of the sliced red onion over the lamb, then stack 1 large sliced tomato on top of the onion.

Place the marinated vegetables around the lamb in the tagine.

Slice and add 2 cloves of garlic off-camera, then pour the remaining marinade over the vegetables.

Add a bouquet of cilantro and parsley tied with string on top of the vegetables.

Cover the tagine and cook on low heat for 1.5 hours.

After 1.5 hours, remove the bouquet of herbs and sprinkle fresh cilantro over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens