Pork fillet with zucchini from the tagine

Ingredients for 2 servings:

• 300 g pork fillet(s), cut into small cubes
• 2 tsp spice mix (Ras el Hanout)
• 1 tsp cumin, finely ground
• 2 tsp coriander, finely ground
• 5 mint leaves, large, finely chopped
• 2 tsp olive oil
• 400 g zucchini, medium-sized diced
• 2 small onions, finely diced
• 2 cloves garlic, finely diced
• ¾ cup water
• Vegetable broth, instant
• pepper
• 1 tsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

Let the meat simmer with the spices and 2 teaspoons of oil for 2 hours. Soak the tagine in water for 30 minutes, place it on a cold stovetop, and heat it up. Brown the meat in 1 teaspoon of oil, add the onions and garlic, and season. Stir in the zucchini and add the water. Close the tagine and fill the steam barrier in the lid with water. Cook over medium heat for 20-25 minutes; the zucchini shouldn’t get too soft. Small flatbreads for dipping the sauce go very well with the dish.