Ingredients: Large Cooking Tagine: Slaoui or Moorish 1 to 1 1/2 LBS of Meat or Chicken Stew pieces 4 to 6 Large Carrots peeled and halved 2 Med Potatoes peeled and sliced thin 2 Green Squash Zucchini 1 Sweet Onion diced 1 Small Sweet Onion Sliced 1 Garlic Clove minced 1 Sweet Bell Pepper Quartered 1 Cup of Sweet Peas 1/2 Tomato 1 TBsp cilantro paste or 1/2 cup cilantro finely Chopped 1 TBsp of of Butter (Ghee or Smen or Coconut Butter) 1 large TBsp of Tagine Spice Blend (Ahtriya for Vegetarian only, Lahma for meat, or LaKama for Chicken) Salt to taste
Place the Tagine Plate on Med Heat. Add 1 Tbsp Smen or Ghee Butter Add 1 diced onion and garlic. Sauté the onions the for 1 min until soft. Add the meat with salt and brown it on both sides for 2 minutes. Add the Tagine Spice Blend and the Cilantro paste. Start placing the veggies on the plate forming a pyramid shape. Carrots, Potatoes, Zucchini, Bell Pepper, 1/2 Tomato, Onion Slices 1/4 cup of water or broth (only). this is not a soup, the broth should minimum and thick. Cover the Tagine and cook on low heat for 25 to 30 minutes. Check the sauce every 10 minutes. Check the Veggies if Soft to a fork touch. Add the Canned Sweet Peas and Cook for 5 more minutes. Garnish with Cilantro Leaves and Serve Hot with Moroccan Bread or Pita Bread. To maximize the authentic Tagine experience and its earthy flavors eat directly from the Tagine Plate where the recipe was prepared.