Vegetable tagine

2 Jun

Try as we might well couldn’t find a recipe for the type of vegetable tagine we had enjoyed on our honeymoon in Morocco. So we had to make it up as we went along, with fairly successful results.

To start onions and garlic fried in oil in the tagine and were followed by some courgette. Once softened cinnamon, chilli and turmeric, potatoes, olives, preserved lemon and carrot were added along with a good amount of water. This simmered for 25 minutes before green beans, coriander and parsley were placed into the tagine along with some of the magic Moroccan ingredient, Ras el Hanout and cooked for a few minutes more.

Tasty, but a little too spicy, thanks to a rather generous portion of chillies added by Mrs M. Still nice and easy to make, scoring 7.5 out of 10.

Mr M

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