This is the marriage of fragrant Indian spices with traditional Moroccan cooking. The result is a subtle, aromatic curry.
1/4 cup butter
2 onions, sliced
1 inch piece of fresh ginger root, grated
1 tsp ground cumin
1 Tbsp ground coriander
6 green cardamom pods
2 inch piece of cinnamon stick
1 red bell pepper, finely chopped
1 potato, peeled and cubed in 1 inch squares
1 eggplant, chopped
1 small cauliflower cut into 2 inch squares
1 cup mushrooms, thickly sliced
4 cups Vegetable stock
1 cup green beens, cut into 1 inch lengths
3 1/2 Tbsp plain yogurt
2/3 cup heavy cream
1 tsp garam masala
salt and pepper
1 tsp crushed red pepper to taste (optional)
Prepared steamed rice, to serve
Place all vegetables into the tanjia followed by butter and spices (except garam masala and crushed red pepper). Pour 3 1/2 cups of vegetable stock over the top. Cover the mouth of the tanjia with parchment paper (may use aluminum foil) and place the lid on top creating a tight seal.
Do NOT preheat the oven! Place the tanjia in the oven and turn it on to 250 degrees. Let it cook for 3 1/2 to 4 hours - until vegetables are thoroughly cooked.
Once the vegetables are soft, place a large cooking plate (Moroccan Ghasaa) on the stovetop over low heat. You may use a sauce pan if you do not own a ghasaa - but you lose the imparting of the earthy flavor.
Pour the contents of the tanjia into the large cooking plate. Allow the cooking liquid to bubble up at low heat until it has reduced a little.
Adjust the salt and pepper to your taste. Stir in the yogurt, cream, garam masala and crushed pepper. Serve with steamed rice.