BERBER TAGINE RECIPES

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MOROCCAN TAGINE BERBER - CULTUREATZ



Moroccan Tagine Berber - CulturEatz image

Provided by Evelyne

Number Of Ingredients 14

4 tbsp. olive oil
2 lb. boneless lamb shoulder (cubed (or beef))
2 medium onions (peeled and quartered)
2 tsp. ground cumin
1 ?2 tsp. ground cinnamon
2 tsp. sweet paprika
Pinch saffron threads
Salt and freshly ground black pepper
2 medium Yukon gold potatoes (peeled and quartered)
1 large carrot (peeled, halved crosswise, and quartered)
1 large zucchini (halved crosswise and quartered)
2 small white turnips (peeled and quartered)
1 medium green pepper (trimmed and cut lengthwise into 1'' strips)
1 medium tomato (thinly sliced)

Steps:

  • Heat 2 tbsp. oil in a large heavy-bottomed pot over med-high heat. Add lamb in batches and brown on all sides, stirring frequently. Set aside.
  • In same pot, heat remaining 2 tbsp. 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.
  • In same pot or a warmed tagine, return meat 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 1¼ hours (longer with a tagine 3-4 hours).
  • Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.

MOROCCAN TAGINE BERBER - CULTUREATZ



Moroccan Tagine Berber - CulturEatz image

Provided by Evelyne

Number Of Ingredients 14

4 tbsp. olive oil
2 lb. boneless lamb shoulder (cubed (or beef))
2 medium onions (peeled and quartered)
2 tsp. ground cumin
1 ?2 tsp. ground cinnamon
2 tsp. sweet paprika
Pinch saffron threads
Salt and freshly ground black pepper
2 medium Yukon gold potatoes (peeled and quartered)
1 large carrot (peeled, halved crosswise, and quartered)
1 large zucchini (halved crosswise and quartered)
2 small white turnips (peeled and quartered)
1 medium green pepper (trimmed and cut lengthwise into 1'' strips)
1 medium tomato (thinly sliced)

Steps:

  • Heat 2 tbsp. oil in a large heavy-bottomed pot over med-high heat. Add lamb in batches and brown on all sides, stirring frequently. Set aside.
  • In same pot, heat remaining 2 tbsp. 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.
  • In same pot or a warmed tagine, return meat 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 1¼ hours (longer with a tagine 3-4 hours).
  • Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.

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