Vegetable tagine with honey

Vegetable tagine with honey


 Recipe suggested by: BGDC
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 15 min
 Cooking Time: 0 h 30 min
 Difficulty: Easy
 Price: cheap

 
Ingredients:

1 medium zucchini, thickly sliced
400 g of crushed tomatoes
650g pumpkin, peeled, cut into 3cm cubes
1 medium carrot, cut into thick slices
(500g) small cauliflower, cut into florets
1 medium brown onion, finely chopped
400g can chickpeas, drained and rinsed
2 tablespoons honey soup
1 tablespoon olive oil
1 teaspoon of ras el hanout
1 3cm piece of ginger, grated
3 cloves of garlic, crushed
2 cups of vegetable broth
sprigs of fresh coriander, salt and pepper
couscous, to serve


Preparation of vegetable tagine with honey:

To prepare the recipe vegetable tagine with honey:


Heat the oil in a large, heavy pot over medium heat. Add the onion. Cook, stirring, for 3 to 4 minutes or until onion is softened. Add the ras el hanout, cinnamon, ginger and garlic. Cook, stirring, for 1-2 minutes or until the flavors mingle.

Add carrots and squash. Cook, stirring, for 1 minute. Add broth and tomatoes. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until the vegetables begin to soften.

Add the cauliflower. Mix well. Cover. Bake for 10 minutes or until the vegetables begin to soften. Add chickpeas, zucchini, and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.


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Tagine of lamb with potatoes and olives

Tagine of lamb with potatoes and olives


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 8 Pers.
  Preparation Time: 0 h 15 min
  Cooking time: 1 h 00 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

1 kg lamb shoulder pieces
1,500 kg of potatoes with firm flesh
1 tablespoon. coffee saffron
1 pinch of ginger powder
1 pinch of cumin
1 clove garlic, crushed
1 onion
1 bunch fresh cilantro
2 tomatoes
100 g purple olives
salt and pepper


Preparation of mutton tagine with potatoes and olives:

To prepare the lamb tagine recipe with potatoes and olives:


Put the pieces of mutton in a pan, add the spices, garlic, onion, cilantro, tomatoes and seeded, salt and pepper. Cover with cold water and simmer for 1 hour from boiling.

Peel the potatoes, wash and cut into cubes, once cooked meat, the book keeping the broth cook the potatoes simmer for about 15 minutes with olives. Them out of the broth to put in a tajine with beef broth and reduce a few minutes to get a thick sauce.

Pour over the meat and potatoes, cooked tajine do even on low heat for 10 minutes and serve hot.

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Beef tagine and couscous

Beef tagine and couscous




 Recipe provided by: Lisa
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 4 Persons.
 Preparation Time: 0 h 25 min
 Cooking time: 1 h 15 min
 Difficulty: Easy
 Price: reasonable

 
Ingredients:

600g beef (or other piece of Burgundy for tagine)
4 cloves of garlic, minced
2 onions, sliced
2 carrots, chopped
1 good pinch of saffron threads
4 beef tomatoes, seeded and diced
2cc olive oil 1 handful fresh parsley, finely chopped
1 teaspoon of ras el hanout
2 teaspoons of turmeric powder
450ml beef stock
for the couscous:
Precooked couscous 450g, 100g whole almonds
2cc olive oil, 150ml beef stock
1 clove of garlic, crushed
1 pinch of turmeric 150 ml of water


Preparation of beef tagine and couscous:

To prepare the beef tagine recipe and meal:

To prepare the meat, heat 2 teaspoons oil in a large saucepan over medium-high heat. Sprinkle the meat with a teaspoon of salt 1/4 pepper 1/4 teaspoon. Add the beef to the pot and cook for 4 minutes or until meat is browned on all sides, turning occasionally. Transfer beef to a plate, cover and keep warm.

Add onion to skillet and cook until tender, stirring frequently. Add the garlic and all the spices and cook 1 minute, stirring constantly. Add beef broth and bring to a boil. Cover and cook over medium-low heat for 30 minutes.

Return beef to the onion mixture and cook over medium-low heat for 1 hour or until beef is tender. Add carrots and tomatoes, cover and cook for 15 minutes or until carrots are tender. Add 2 tablespoons water, if necessary, to reduce the sauce, then add the chopped parsley.

Once the beef is cooked, prepare the couscous by heating 2 teaspoons olive oil in a small saucepan over medium heat. Add the crushed garlic, salt and turmeric and cook for 2 minutes. Add beef broth and water and bring to boil. Gradually stir in couscous. Remove from heat. Cover and let stand for 5 minutes to separate with a fork.

Serve the couscous among 4 plates decorated with almonds. Top with beef tagine and sprinkle each serving with chopped parsley.

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