Moroccan Tagine Berber Recipe

Name: Moroccan Tagine Berber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 lbs boneless lamb shoulder, cubed; 2 medium onions, peeled and quartered; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 2 teaspoons sweet paprika; 1 pinch saffron thread; salt & 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 turnips, peeled and quartered; 1 medium green pepper, trimmed and cut lengthwise into 1 '' strips; 1 medium tomatoes, thinly sliced

Servings: persons

4 tablespoons olive oil
2 lbs boneless lamb shoulder, cubed
2 medium onions, peeled and quartered
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 teaspoons sweet paprika
1 pinch saffron thread
salt & 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 turnips, peeled and quartered
1 medium green pepper, trimmed and cut lengthwise into 1 '' strips
1 medium tomatoes, thinly sliced

1
Heat 2 tbls oil in a large heavy-bottomed pot or tagine (a Moroccan cooking vessel) over high heat.
2
Add lamb in batches and brown on all sides, stirring frequently.
3
Set aside.
4
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.
5
Stir, mixing well, and cook until onions are translucent, about 5 minutes more.
6
Return meat to pot and mix well.
7
Form mixture into a mound in center of pot.
8
Arrange potato quarters around meat, pressing angled sides into mound.
9
Arrange carrots and zucchini the same way.
10
Arrange turnip quarters and green pepper strips alternately around mound.
11
Season vegetables with salt and pepper.
12
Cook, covered, over medium-low heat, basting occasionally with liquid from bottom of pot, until vegetables are cooked, about 1 1/4 hours.
13
Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 lbs boneless lamb shoulder, cubed, 2 medium onions, peeled and quartered, 2 teaspoons ground cumin, and more.

Yes, Moroccan Tagine Berber falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Tagine Berber

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