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Moroccan Berber Tagine with Lamb or Beef and Vegetables

Moroccan tagines that combine meat and vegetables make wonderful one-dish meals to offer at family dinners or when entertaining casually. Berber style tagines such as this one are distinguished not only by the seasoning but also by the presentation of ingredients. 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. 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. 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.

complex13 ingredients17 preparation steps
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Ingredients

  • 1 pound beef, or lamb, cut into 2-inch to 3-inch pieces
  • 1/4 to 1/3 cup olive oil
  • 1 medium onion, sliced
  • 1 medium onion, finely chopped
  • 3 to 4 cloves garlic, finely chopped or pressed
  • 3 to 4 small potatoes, or medium, quartered lengthwise
  • 3 to 4 medium carrots, halved or quartered lengthwise
  • 4 small zucchini, whole, or other veggies, optional
  • 1 small bell pepper, any color, cut into strips or rings
  • 1 small handful parsley, and/or cilantro sprigs, tied into a bouquet
  • 1 small jalapeño, or chile pepper, optional
  • 1 small preserved lemon, quartered
  • 1 handful olives, green or red/violet

Preparation

  1. 1Steps to Make It
  2. 2Pour the olive oil into the base of a tagine.
  3. 3Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top.
  4. 4Arrange the meat, bone-side down, in a mound in the center of the tagine. (The taller the mound, the more conical your arrangement of vegetables will be.)
  5. 5Combine the spices in a small bowl.
  6. 6Sprinkle a little less than half of the seasoning over the meat and onions.
  7. 7Place the prepped vegetables in a large bowl.
  8. 8Add the remaining seasoning and toss to coat the vegetables evenly.
  9. 9Arrange the vegetables in a conical shape around the meat.
  10. 10Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapeño pepper, Garnish the tagine with the preserved lemon quarters and olives.
  11. 11Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.
  12. 12Add the water to the tagine, cover, and place the tagine over medium coals in a brazier, or stovetop over medium-low heat. Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommended for other heat sources as well.
  13. 13Leave the tagine to reach a simmer. This may take a long time, 20 minutes or so; be cautious in feeling the need to increase the heat.
  14. 14Once simmering, continue cooking the tagine over medium-low heat until the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb.
  15. 15While the tagine is cooking, you may check the level of the liquids occasionally and add a little water as necessary, but otherwise, try not to disturb the tagine.
  16. 16Do stay alert for the smell of anything burning, and lower the heat if necessary to avoid scorching ingredients and/or cracking the tagine. It is normal, however, for some of the base onions to burn and adhere to the bottom of the tagine as they caramelize and reduce.
  17. 17Remove the cooked tagine from the heat and serve. It will stay warm while covered for 30 minutes.