Moroccan Tagine Berber

Name: Moroccan Tagine Berber
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 tbsp olive oil; 2 lb boneless lamb shoulder; 2 medium onions; 2 tsp ground cumin; 0.5 tsp ground cinnamon; 2 tsp sweet paprika; 1 pinch saffron thread; salt & freshly ground black pepper; 2 medium yukon gold potatoes; 1 large carrot; 1 large zucchini; 2 small turnips; 1 medium green pepper; 1 medium tomatoes

A tagine of lamb, potatoes and carrot, warmed with cumin and cinnamon.

2 hr · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 90 min · 120 min total
Difficulty: medium

1
Heat 2 tbls oil in a large heavy-bottomed pot or tagine (a Moroccan cooking vessel) over high heat.
2
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.
15 min
3
Stir, mixing well, and cook until onions are translucent, about 5 minutes more. Return meat to pot and mix well.
5 min
4
Form mixture into a mound in center of pot. Arrange potato quarters around meat, pressing angled sides into mound.
5
Arrange carrots and zucchini the same way. Arrange turnip quarters and green pepper strips alternately around mound.
6
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.
240 min
7
Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.
5 min