Simple Morrocan style Berber lamb Tagine
After visiting Morroco many times over the years, I have created my take on the traditonal berber tagine. Its traditionally cooked over charcoal, but this recipie works well in the oven. You cant go wrong with this recipie and it will produce consistent results every time with lovely, juciy slow cooked lamb. Its a firm family favourite of ours. I tend to cook it in a traditional morrocan clay tagine but it works well in a slow cooker, or a lidded casserole dish too. You can also replace the lamb for beef and the vegetables for whatever you have in your kitchen.
Simple Morrocan style Berber lamb Tagine
After visiting Morroco many times over the years, I have created my take on the traditonal berber tagine. Its traditionally cooked over charcoal, but this recipie works well in the oven. You cant go wrong with this recipie and it will produce consistent results every time with lovely, juciy slow cooked lamb. Its a firm family favourite of ours. I tend to cook it in a traditional morrocan clay tagine but it works well in a slow cooker, or a lidded casserole dish too. You can also replace the lamb for beef and the vegetables for whatever you have in your kitchen.
Open in Cookpad AppSteps
- 1
Peel and quarter the potatoes lenthways. Trim and quarter courgettes lenthways. Half the carrots lenthways throw them all into a large bowl
- 2
Pour 3-4tbs of olive oil into your tagine (or pot) and coat the bottom.
- 3
Finely slice one of the onions and layer it over the bottom of your tagine
- 4
Finely chop the other onion and the garlic and sprinkle over the sliced onions
- 5
Arrange the lamb in a mound in the middle of your tagine and sprinkle over half of the spice mix
- 6
Sprinkle the other half of spice mix into veg bowl and coat.
- 7
Arrange your veg in a conical shape around the lamb
- 8
Pour around 1-2 cups of water over everything until the top of the onions are covered.
- 9
Sprinkle olives around the tagine and place on the lid
- 10
Place tagine in a cold oven and switch onto 180° and leave for 3 hours. Try not to disturb the tagine too much, but you can check every hour or so and add more water if needed.
- 11
Remove the tagine from the oven and scatter with the fresh coriander (if using) You can then replace the lid and leave on the table for upto half an hour before serving.
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