Tagine recipe for 6 people, takes only 40 mins; recipe has red onion, garlic clove, root ginger, lemon juice, olive oil, turmeric, chilli powder, coriander, olive oil, carrot, parsnip, red onion, potato, leek, prune and mint.
Moroccan tagine
Course: Tagine
Servings
6
servings
Prep time
25 mins
Ingredients
- Red Onion: 2 red onions, chopped
- Garlic Clove: 3 garlic cloves
- Root Ginger: small knob fresh root ginger, peeled
- Lemon Juice: 100ml/3 1/2 fl oz lemon juice (about 3 lemons)
- Olive Oil: 100ml/3 1/2 fl oz olive oil
- Turmeric: 1 tbsp each honey, cumin, paprika, turmeric
- Chilli Powder: 1 tsp hot chilli powder
- Coriander: handful coriander, chopped
- Carrot: 3 carrots, cut into chunks
- Parsnip: 3 large parsnips, cut into chunks
- Potato: 2 large potatoes, cut into chunks
- Leek: 4 leeks, ends trimmed and cut into chunks
- Prune: 12 dried prunes, dates or figs
- Mint: 2 sprigs mint, leaves only, finely chopped
Directions
- To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
- Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
