Moroccan Okra, Zucchini and Tomato Tagine Recipe
A traditional Moroccan stew features okra and zucchini simmered with tomatoes and a blend of aromatic spices.
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Instructions
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Trim stems and tips from okra, scrub fuzz if present, then wash and drain. Soak okra in 1 cup water and 1 cup vinegar for 30 to 60 minutes, then drain and pat dry.
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Trim zucchini stems and partially pare the skin for a striped effect; cut larger zucchini in half lengthwise. Peel, seed, and finely chop or grate the tomatoes.
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For Pot or Pressure Cooker: In a large pot or pressure cooker, brown the meat, onion, garlic, oil, and spices over medium heat. Add tomatoes, parsley, and cilantro, then cover and simmer for 10 to 15 minutes.
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Add 2.5 to 3 cups of water and bring to a boil. If using a pot, cover, reduce heat, and simmer for 60 to 90 minutes until the meat is nearly done. If using a pressure cooker, cover and cook under pressure for about 30 minutes.
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Stir in the prepared okra (adding more water if needed), cover, and simmer for about 20 minutes (or pressure cook for 10 minutes) until tender but still holding shape.
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Add the zucchini and continue simmering, partially covered, until tender, then reduce the sauce to desired thickness.
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For Traditional Tagine: In a large tagine on a diffuser over medium-low heat, sauté the meat, onions, and garlic in oil, browning the meat on all sides.
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Stir in tomatoes, herbs, and spices; cover and simmer for 10 to 15 minutes.
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Position meat in the center and arrange okra and zucchini around it. Add 1.5 cups water, cover, and slowly simmer for about 3 hours (longer for lamb), adding water as needed, until the meat is very tender and sauce is reduced.
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Serve the dish directly from the tagine.