Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own


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Tagine Series II -Tajine d’agneau aux légumes (Lamb and Vegetable Tagine)

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!

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