1 Large Fennel bulb or two small ones
1 Large sweet onion
4 to 5 mini red potatoes
1 lb red meat
Salt to taste
1 Tbsp Smen
or cooking oil
1/2 Cup Vegetable Broth
Cut the meat into stew pieces.
Fennel bulbs: remove both ends of the fennel bulb and quarter
Half or quarter each potato
Slice half onion and dice the rest
Chop 1/2 cup of cilantro
Place the Tagine plate on low heat to warm up for 2 min then increase to Med-High
Add Smen or Oil followed with slices of onion.
Saute the onion for a couple of minutes then add the meat.
Season the meat with salt and brown on both sides for 3 - 4 min
Lower heat to Low/Med
Add 1 TBSP of Lahma Tagine Spice Blend and mix.
Cover the meat with diced onions and chopped cilantro.
Place the potatoes and quartered fennel in pyramid shape on top
Add 1/2 cup of vegetable broth
Cover and cook at low temp for at least 35 min.
Cook until veggies are soft to a fork touch.
Garnish with fennel or cilantro leaves
Serve warm with pita or moroccan bread.