Moroccan Berber Tagine With Lamb Or Beef And Vegetables Recipe

Recipe By The Spruce Eats

Moroccan tagines that combine meat and vegetables make wonderful one-dish meals to offer at family dinners or when entertaining casually. They can be slow-cooked on the stove, or prepped indoors and then cooked outside over charcoal for backyard dining or at beach outings and picnics. Berber style tagines such as this one are distinguished not only by the seasoning but also by the presentation of ingredients. The vegetables are carefully arranged in conical fashion around the beef or lamb, fully concealing the meat in an artistic, appetizing manner. Although many of the tagine recipes on this site include directions for alternative preparations in a pot or pressure cooker, this one is best slowly cooked in the traditional clay or ceramic vessel from which it takes its name. The seasoning below is ideal when using potatoes as the dominant ingredient, but other vegetables are added for color and complementary flavor. Here i'm recommending carrots and zucchini, but either or both can be replaced with fresh peas, green beans, sliced tomatoes, turnips or other veggies you might have on hand. Preserved lemon and olives are classic additions and do add a distinctive flavor and some saltiness, but may be omitted if you don't have them on hand. Adjust salt accordingly. If using chicken instead of red meat, see the tips below. The tagine serves as both the cooking vessel and serving dish; diners gather around and eat from their own side of the tagine using moroccan bread (khobz) in place of a utensil.

4.5
10 Rating -
Rate
Non Vegdiet
3hr 55minstotal
25minsPrep
3hr 30minsCook
3hr 55m.total
25m.Prep
3hr 30m.Cook
Moroccan Berber Tagine With Lamb Or Beef And Vegetables
plan
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ingredients serve

Ingredients for Moroccan Berber Tagine With Lamb Or Beef And Vegetables Recipe

  • 1/4 pound Beef
  • 0.06-0.08 cup Olive oil
  • 1/4 Medium Onion
  • 1/4 Medium Onion
  • 3/4-1 Cloves Garlic
  • 3/4-1 Small potatoes
  • 3/4-1 Medium Carrots
  • 1/4 Small bell pepper
  • 1/4 Small handful parsley
  • 1/4 Small preserved lemon
  • 1/4 Handful olives
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ginger
  • 0.13 teaspoon Black pepper
  • 0.13 teaspoon Turmeric
  • 0.13 teaspoon Paprika
Nutrition
value
551
calories per serving
37 g Fat28 g Protein27 g Carbs11 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    28g
  • Carbs
    27g
  • Fiber
    11g

MacroNutrients

  • Carbs
    27g
  • Protein
    28g
  • Fiber
    11g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    103mg
  • Iron
    7mg
  • Vitamin A
    2531mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    110mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    113mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    137mg
  • Manganese
    2mg
  • Phosphorus
    335mg
  • Selenium
    18mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats