Moroccan Berber Tagine With Lamb or Beef and Vegetables

Name: Moroccan Berber Tagine With Lamb or Beef and Vegetables
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 pound beef, or lamb, cut into 2-inch to 3-inch pieces; 1/4 to 1/3 cup olive oil; 1 medium onion, sliced; 1 medium onion, finely chopped; 3 to 4 cloves garlic, finely chopped or pressed; 3 to 4 small potatoes, or medium, quartered lengthwise; 3 to 4 medium carrots, halved or quartered lengthwise; 4 small zucchini, whole, or other veggies, optional; 1 small bell pepper, any color, cut into strips or rings; 1 small handful parsley, and/or cilantro sprigs, tied into a bouquet; 1 small jalapeño, or chile pepper, optional; 1 small preserved lemon, quartered; 1 handful olives, green or red/violet; 1 teaspoon salt, or to taste; 1 teaspoon ginger; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper, optional; 1 pinch saffron threads, optional

An authentic Berber tagine features beef or lamb with vegetables, Moroccan spices, preserved lemon, and olives.

⭐ 4.6 (56 reviews) Prep: 25 minCook: 210 minTotal: 235 minYields: 4 servings

Category Tags:

Dinner Entree Lunch Main Course

Cuisine Tags:

Moroccan

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Ingredients

1 pound beef, or lamb, cut into 2-inch to 3-inch pieces
1/4 to 1/3 cup olive oil
1 medium onion, sliced
1 medium onion, finely chopped
3 to 4 cloves garlic, finely chopped or pressed
3 to 4 small potatoes, or medium, quartered lengthwise
3 to 4 medium carrots, halved or quartered lengthwise
4 small zucchini, whole, or other veggies, optional
1 small bell pepper, any color, cut into strips or rings
1 small handful parsley, and/or cilantro sprigs, tied into a bouquet
1 small jalapeño, or chile pepper, optional
1 small preserved lemon, quartered
1 handful olives, green or red/violet

For the Seasoning:

1 teaspoon salt, or to taste
1 teaspoon ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1 pinch saffron threads, optional

Instructions

Pour olive oil into the tagine base.
Layer onion rings, chopped onion, and garlic at the bottom.
Mound the meat, bone-side down, in the tagine's center.
Combine spices in a bowl. Sprinkle slightly less than half of the spices over the meat and onions.
Toss prepped vegetables with the remaining spices.
Arrange vegetables conically around the meat. Place bell pepper strips in the center, topping with parsley, jalapeño, preserved lemon, and olives.
Add 2 1/2 cups water to the empty spice bowl to rinse, then pour into the tagine.
Cover and place the tagine over medium coals or medium-low stovetop heat, using a diffuser if necessary.
Simmer for approximately 20 minutes, then continue cooking until the meat and vegetables are very tender and the sauce is reduced; this takes up to 3 hours for beef and up to 4 hours for lamb.
Check liquid levels occasionally, adding water as needed, and avoid over-disturbing the tagine.
Monitor for burning, reducing heat if necessary, noting that some base onion caramelization is normal.
Remove from heat and serve; it remains warm for 30 minutes covered.

Nutritional Info (per serving)

Calories: 575 kcal

Carbohydrate: 43 g

Cholesterol: 112 mg

Fiber: 7 g

Protein: 42 g

Saturated Fat: 6 g

Sodium: 838 mg

Sugar: 6 g

Fat: 28 g

Unsaturated Fat: 0 g