chicken tagine-vegetable tagine-tajin recipes-moroccan food recipes

chicken tagine-vegetable tagine-tajin recipes-moroccan food recipes

The method of preparing meat tajine with vegetables

Tajine is the name of a bowl or pot and the name of a dish that is prepared in North Africa like Morocco, Tunisia and Algeria, the tajine is the official dish and popular in the Arab Maghreb, where the tajine is made of clay and painted with different colors , and this ship has a conical shaped lid, it collects steam and remanufactures it to the base to help the maturity of meat and vegetables.

The tajine is prepared using ingredients that vary from one region to another, and the tajine needs long hours until baking, where it needs to be cooked to very low heat to mix the flavors, and many spices are used to add a Distinctive flavor of vegetables and meats, and in this article we will give you the method of preparing meat tajine with vegetables, meat and mushrooms.

The ingredients are half a kilogram of beef. 

A large chopped onion. 

Chopped tomato. 

Three beads of zucchini. 

Three grains of carrots. 

Three grains of potatoes. 

Two tablespoons of olive oil. 

Half a teaspoon of crushed garlic. 

Half pack of minced legs. 

1/2 teaspoon of turmeric. 

Pinch of ground ginger. 

Pinch of salt and ground black pepper. 

A pinch of paprika for decoration. 

The preparation method put the oil and garlic in the saucepan, put it on the fire and stir the garlic until it becomes golden color, add the onion and then the meat and flip them until they are crushed. Add the chopped tomatoes and spices, salt, black pepper, ginger and turmeric, then put the tajine cover, and leave it on very low heat for five minutes. Wash the vegetables and cut them for long or circular slices of large size. Stir in the meat pieces, add the vegetables to the face and place the zucchini on the face because it matures faster than the rest of the vegetables. Sprinkle salt and a little paprika then add a glass of water, cover the tagine, then simmer for up to forty-five minutes. Leave the tajine until cooked and serve hot in the saucepan itself.