MOROCCAN TAGINE BERBER
Make and share this Moroccan Tagine Berber recipe from Food.com.
Provided by katie in the UP
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tbls oil in a large heavy-bottomed pot or tagine (a Moroccan cooking vessel) over high heat.
- 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.
- Stir, mixing well, and cook until onions are translucent, about 5 minutes more.
- Return meat to pot and mix well.
- Form mixture into a mound in center of pot.
- Arrange potato quarters around meat, pressing angled sides into mound.
- Arrange carrots and zucchini the same way.
- Arrange turnip quarters and green pepper strips alternately around mound.
- 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.
- Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.
Nutrition Facts : Calories 565.6, Fat 42, SaturatedFat 15.4, Cholesterol 108.9, Sodium 125.7, Carbohydrate 19.7, Fiber 3.6, Sugar 5.3, Protein 27.8
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