Moroccan Tagine Berber Food

MOROCCAN TAGINE BERBER

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.

MOROCCAN TAGINE

Steps:

• To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
• Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.