How to make Moroccan tagine with meat and vegetables

How to make Moroccan tagine with meat and vegetables

Tajine
Tajine Moroccan 

The tagine, as it is pronounced in Morocco, is at the same time the name of the clay pots and the Moroccan food that is prepared in it[3] from the Maghreb.  It consists of two parts, the base is a flat concavity with a slightly raised circular side, and the lid is a dome in the shape of a cone that is placed on the base during cooking.  The lid is designed to push the evaporating broth to the bottom.  The base is designed to be used as a serving dish when the cover is removed. It is one of the most important Maghreb historical 
monuments

Ingredients

  • Half a kilogram of meat
  • 1big onion
  • 1chopped tomato
  • 3pieces of zucchini 
  • 3pieces of carrots
  • 3pieces of potatoes
  • Two tablespoons of olive oil
  • Half a teaspoon of minced garlic
  • chopped parsley
  • Half a teaspoon of turmeric
  • minced ginger
  • Salt and black pepper
  • pinch of paprika

How to prepare

  1. Put the tajine on the fire, add the oil and saute the garlic with it until we get a golden color.
  2. Add the onions and meat and stir well together until the color of the meat changes.
  3. Put salt, black pepper, spices, ginger and turmeric, stirring on a quiet fire
  4. Vegetables are washed and cut into slices.
  5. Add vegetables to the tagine, put the zucchini on the face.
  6. Sprinkle with salt and paprika, then add water, and leave the ingredients on the fire until full maturity.

Submission stage

The tagine is served hot


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