The Berber Tajine is a traditional dish with flavors of the Atlas. On the meat side, you can choose lamb, veal or chicken, you can also do without.
For the number of vegetables, it is to everyone’s taste, you can put more or less of this or that vegetable.
In a tagine, brown the pieces of meat in a drizzle of olive oil with finely chopped onion. Season with hot pepper, pepper, ginger, saffron, and salt. Sprinkle with water and cook for 45 minutes.
In the meantime wash the vegetables, peel them. Cut the onions into rings, the potatoes lengthwise, zucchini in quarters lengthwise, the carrots and the turnips.
Arrange the vegetables in the shape of a dome on the meat, sprinkle with a drizzle of olive oil and cook for 30 minutes over very low heat.
Serve hot in the tagine dish.
1kg of lamb
3 red onions
1 tbsp. of ginger
1 tbsp. hot pepper
1 dose of Saffron
the rind of 2 candied lemons
a drizzle of olive oil
candied green olives