Saffron Squash Tagine Recipe

Two sweet potatoes (or 1 lb)

1 small butter nut squash (or 1 lb)

1 lbs of meat chunks (beef, goat or lamb)

1 large sweet onion

1 preserved lemon

8 - 10 pearl onions

1 cup mixed Argan/olive oil

2 table spoons of butter (or smen or ghee )

Few strends of saffron

2 cloves of garlic

2 - 3 Tbsp of chopped cilantro

1 cup of broth (beef or veggie)

Salt to taste (1tsp)

1 Tbsp Lahma Tagine Spice - Meat Seasoning

1 tsp Mruozia (sweet ras el hanout spice blend)

1st Part: (Frying Squash)

Soak saffron in ½ cup of warm water.

Peel and quarter squash and potatoes then boil in salt (1/2 tsp) water until soft to a fork touch.

At medium heat warm ½ cup of oil in a frying pan and add squash/potatoes.

Mix in: Mrouzia Spice Blend, 2 Tbsp of saffron water, large Tbsp of butter, 1 Tbsp of diced preserved lemons.

After 4 - 5 minutes Cover the frying pan and and simmer for 10 minutes while preparing the 2nd Part (Meat Tagine)

At medium heat (or on a wood charcoal grill) warm ½ cup of oil in a Tagine plate.

Saute 1 onion slices for 1 min and add the meat. Brown the meat on both sides (don�t cook it)

Add the pearl onions, diced garlic, salt, Lahma (Meat Tagine Seasoning), saffron water, diced preserved lemon, 1 Tbsp of chopped cilantro, and � of broth.

Cover the Tagine and let it cook for 30 - 35 min until onions are soft and the meat is done.

Transfer meat and pearl onion from the Tagine plate into a bowl.

Bring the Squash/Sweet Potatoes into the Tagine plate and infuse it with the sauce buy gently mixing.

Re-transfer the meat and the pearl onions back into the Tagine on top to the squash sauce.

Decorate your Tagine plate with some green cilantro leaves and serve warm with some bread.