Tagine
A slow-cooked stew of meat, vegetables, and fragrant spices, traditionally cooked in a tagine pot.
Instructions
- Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
- Add the lamb or beef pieces and brown on all sides. Remove the meat and set aside.
- In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, cinnamon, cumin, ginger, turmeric, black pepper, and salt. Cook for 1 minute until fragrant.
- Return the browned meat to the pot. Add the diced tomatoes and broth, stirring to combine.
- Bring the mixture to a simmer, cover the pot, and reduce the heat to low. Cook for 1.5 to 2 hours, until the meat is tender.
- Add the dried apricots, almonds, carrots, and zucchini to the pot. Stir well and cover.
- Continue cooking for an additional 30 minutes, or until the vegetables are tender.
- Stir in the green olives and cook for another 5 minutes to heat through.
- Garnish with chopped cilantro before serving.
Nutritional Information & Health Goals
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