Moroccan Tagine Berber Recipes

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.

BERBER TAGINE OMELETTE

Steps:

• Preheat oven to 180ºC.
• Heat your tagine on the stove and add some olive oil with the onion and cook slowly for about 5 minutes, add the spices and cook for a further 3 minutes, this releases the flavours.
• Add the tomatoes and coriander then simmer for about 10-15 minutes, make sure you stir occasionally and reduce to a sauce consistency.
• Remove from the heat and pour the beaten eggs over the sauce, cover with the tagine lid and place in the oven for about 10-15 minutes or until it lightly puffs and sets.
• To serve, season well and drizzle with a little olive oil.