Vegetable Tagine Recipe

Origin: North Africa      Period: Modern

This is a more traditional North African-based dish that I like to make in a proper tagine, but you can use a good casserole pot (such as a Le Creuset one) just as well. At least, the flavours are North African though many of the vegetables are European.

Ingredients

50g butter
2 tbsp olive oil
1 onion, roughly chopped
3 cloves garlic, finely shredded
3cm piece of ginger, shredded
2 good pinches of saffron
2 large potatoes cut into wedges
2 medium carrots, cut into fat chunks
500g mixed vegetables (green beans, broccoli, fennel, aubergine, cabbage)
1 Scotch Bonnet chilli, finely chopped
3 large ripe tomatoes, cut into wedges
500ml vegetable stock
1 preserved lemon
1/2 tsp ground coriander seeds
1/2 tsp ground cumin seeds
handful of chopped coriander leaves
salt and black pepper

Vegetable Tagine Preparation:

Method:

Heat the butter and olive oil in a frying pan then add the onion. Allow to soften on medium heat before adding the ginger and garlic. Sauté for five minutes then add the coriander seeds and cumin seeds. Cook for a further ten minutes, stirring occasionally.

Meanwhile heat the tagine, then soak the saffron in a little water. Transfer the onion mixture to the tagine and add the saffron water (and saffron) along with the tagine. Cover and allow to stand for a minute or so before adding the potatoes. Mix them in with the other ingredients and cover with the tagine lid. Cook until the potatoes have coloured from the saffron then cut the other vegetables into large chunks and add to the tagine. Add just enough stock to almost cover the water then season, replace the lid and allow to cook for about 45 minutes.

Before serving, chop the preserved lemon into very small pieces and stir into the tagine along with the chopped coriander. Serve immediately.

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