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Moroccan Vegetable Tagine
1 Hour
4
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Introduction
This traditional Moroccan dish makes a tasty supper - great all year round.
Oven temperature
180°C fan 160°C – 350°f- Reg4 - 2 hours
Steps
Peel and chop all vegetables into bite-size pieces
Mix all spices together.
Heat 1 tab of oil in pan fry onion and garlic add the spices and cook until translucent and spices to the oil and add rest of mixed spices cook until onion translucent and spice just cooked.
De-glaze pan with tomato juice for a few minutes then add prepared vegetables tinned tomatoes and chickpeas, dried fruits, flaked almonds, stock and honey.
Put all in a casserole and cover tightly and put in the oven for approx. 30 minutes until all the vegetables are just cooked
Sprinkle with coriander
Cooks tips
As with most casseroles make a day in advance to let the spices open out and flavour the lamb.
Serve with
Roasted vegetable couscous
Wine pairing
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Ingredients
½ tsp cayenne pepper
1 tsp black pepper
1 tab paprika
1 tab ground ginger
½ tab turmeric
1 tsp ground cinnamon
2 carrots
2 potatoes
1 sweet potato
1 onion chopped
Olive oil
2 cloves garlic crushed
250g tomato juice
200g tinned chickpeas
400g tinned tomatoes
50g dried apricots – chopped
25g dates stones & chopped
25g raisins
30g flaked almonds
500ml stock
½ tsp honey
Coriander chopped
Seasonings