John Myers
Moroccan Meat Tagine with Onions, Tomatoes and Potatoes
The perfect moroccan meat tagine with onions, tomatoes and potatoes recipe with a picture and simple step-by-step instructions.
- 1 Kg Veal
- Oil
- 1 Chopped onion
- 3 Garlic cloves pressed
- 2 Onions, cut into rings
- 4 size Tomatoes, sliced
- 1 tsp Chopped parsley until smooth
- 1 tbsp Coriander greens, chopped
- Some saffron
- 1 tsp Ground ginger
- 0,5 tsp Pepper
- 0,5 tsp Paprika
- 0,25 tsp Ground cumin
- Salt to taste
- 5 Potatoes, quartered
- Wash the meat, pat dry and fry all over in a large saucepan with a little oil. Add the chopped onions and sauté briefly. Add the salt, tomatoes, garlic and the spices and fry until the onions are translucent.
- Now add the water and simmer for 45 minutes.
- Now add the onion rings, parsley and coriander greens as well as the potatoes and cook for another 30 minutes. If necessary add some water. In any case, there should be some liquid left to serve. Season again with salt and a little pepper if necessary.
- Arrange the finished tagine on a large plate and serve with a fresh flatbread and a salad.
- Tip 5: If you like, you can add frozen peas and fresh carrots, zucchini and peppers.
- I grilled a red pepper so the skin was blackened. Then I wrapped it in foil and let it rest. This makes it easier to remove the skin. Then halve, core and cut into fine strips. Briefly sauté the paprika strips in olive oil and place on the tagine.
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