This recipe is for a tagine for four servings, increase or decrease ingredients based on the size of your tagine.
1 lb. cubed beef
1.5 red onions
3 carrots, peeled and cored
2 zucchinis
2 tomatoes, peeled cut in half and seeded
2 large potatoes, peeled
1 cups shucked, fresh peas
1 bunch cilantro
3 cloves garlic
2 TB cumin
1 TB ground ginger
1 TB paprika
Salt
Ground black pepper
1 to 2 cups of water
1. An interesting fact about home-cooking in Morocco: cutting boards are not used! Instead, they take a knife and cut vegetables in their hands and drop them directly into the cooking pot (sharp knives are rare, it’s actually quite difficult to cut yourself). Start with the onions and cut horizontally, covering the bottom of the tagine with onion discs.
2. Place the cubed meat on top in a little pile. Sprinkle salt, pepper, ginger, cumin and paprika on top. Then cut up some cilantro and garlic and sprinkle it on top too (reserve some of these aromatics for later).
3. Now, start laying vegetable slices on top of the meat, for example: potatoes cut into wedges, then carrot sticks, zucchini slices and repeat all the way around. Sprinkle more salt, pepper, ginger, paprika and cumin on top.
4. Place the tomato halves on top and drop the peas over it all. Add the remaining cilantro and garlic, a little more salt and pepper and lastly the water, just enough to cover the entire bottom of the tagine and produce delicious juices to sop up with bread!
1. An interesting fact about home-cooking in Morocco: cutting boards are not used! Instead, they take a knife and cut vegetables in their hands and drop them directly into the cooking pot (sharp knives are rare, it’s actually quite difficult to cut yourself). Start with the onions and cut horizontally, covering the bottom of the tagine with onion discs.
2. Place the cubed meat on top in a little pile. Sprinkle salt, pepper, ginger, cumin and paprika on top. Then cut up some cilantro and garlic and sprinkle it on top too (reserve some of these aromatics for later).
3. Now, start laying vegetable slices on top of the meat, for example: potatoes cut into wedges, then carrot sticks, zucchini slices and repeat all the way around. Sprinkle more salt, pepper, ginger, paprika and cumin on top.
4. Place the tomato halves on top and drop the peas over it all. Add the remaining cilantro and garlic, a little more salt and pepper and lastly the water, just enough to cover the entire bottom of the tagine and produce delicious juices to sop up with bread!
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