Today I spent almost the whole day in the kitchen cooking for a celebration and I was totally inspired! so once everything is ready, I have taken some pictures and my guests and have tried and approved the dishes I will share some of the recipes with you!
But before that, I’m sharing another recipe to the tagine series (see the first one in here). This one is probably one of the most characteristic Moroccan tagines recipes you can find since is made of lamb (a staple of Moroccan cuisine) and a mixed of vegetables. The typical vegetables used for this kind of dish are onion, tomato, carrot, aubergine and courgette, but I customised it with some different ones I had available and ready to use for a quick week day supper. And the result, as with everything cooked in a tagine, was superb!
Tajine d'agneau aux légumes- Lamb and Vegetables Tagine
- a dash of olive oil
- 400 g lamb (I used chops)
- 1 onion, chopped
- 1 tomato, chopped
- 2 teaspoonfuls of Ras El Hanout
- 1 teaspoonful of ginger powder
- 1 teaspoonful of cumin
- chilli powder to taste (or Harissa sauce)
- 2 cups mixed vegetables, chopped (I used: leek, green pepper, carrot and broccoli)
- Salt and pepper to taste
- 1/2 cup vegetable stock
- Fresh chopped cilantro to garnish
Heat the oil in the tagine pot, brown the salted meat on both sides on a medium heat and set aside.
In the remaining oil, add the onion and then the tomato, stir fry until they have softened, add the spices, stir and sauté until fragrant.
Incorporate the meat again, then the vegetables, season with salt and pepper to taste, pour the stock and mix to combine.
Cover and simmer for around 30 minutes. Garnish with cilantro, serve and enjoy!
PS. Serve with couscous if desired