Ingredients
-
4
-
2
-
2
-
2
-
1/2
-
2
-
1
-
-
2
-
1
-
1
-
2
-
1
-
1
-
Directions
Moroccan Tagine Berber, Posted for ZWT 2006 Recipe from Saveur , Posted for ZWT 2006 Recipe from Saveur
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Steps
|
1
Done
|
Heat 2 Tbls Oil in a Large Heavy-Bottomed Pot or Tagine (a Moroccan Cooking Vessel) Over High Heat. |
|
2
Done
|
Add Lamb in Batches and Brown on All Sides, Stirring Frequently. |
|
3
Done
|
Set Aside. |
|
4
Done
|
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
Done
|
Stir, Mixing Well, and Cook Until Onions Are Translucent, About 5 Minutes More. |
|
6
Done
|
Return Meat to Pot and Mix Well. |
|
7
Done
|
Form Mixture Into a Mound in Center of Pot. |
|
8
Done
|
Arrange Potato Quarters Around Meat, Pressing Angled Sides Into Mound. |
|
9
Done
|
Arrange Carrots and Zucchini the Same Way. |
|
10
Done
|
Arrange Turnip Quarters and Green Pepper Strips Alternately Around Mound. |
|
11
Done
|
Season Vegetables With Salt and Pepper. |
|
12
Done
|
Cook, Covered, Over Medium-Low Heat, Basting Occasionally With Liquid from Bottom of Pot, Until Vegetables Are Cooked, About 1 1/4 Hours. |
|
13
Done
|
Arrange Tomatoes Atop Meat, Cook, Covered, For 5 Minutes More, and Serve. |
