- Cook Time: 25 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 393
- Carbohydrate Content: 52g
- Fat Content: 18g
- Fiber Content: 10g
- Protein Content: 8g
- Saturated Fat Content: 2g
- Sodium Content: 0.12g
- Sugar Content: 2g
Moroccan tagine Recipe
Moroccan tagine is a Tagine recipe for 6 people, takes only 40 mins; recipe has red onion, garlic clove and root ginger.
Ingredients
- Chilli Powder - 1 tsp hot chilli powder
- Coriander - handful coriander, chopped
- Turmeric - 1 tbsp each honey, cumin, paprika, turmeric
- Garlic Clove - 3 garlic cloves
- Olive Oil - 100ml/3 1/2 fl oz olive oil
- Red Onion - 2 red onions, chopped
- Carrot - 3 carrots, cut into chunks
- Mint - 2 sprigs mint, leaves only, finely chopped
- Lemon Juice - 100ml/3 1/2 fl oz lemon juice (about 3 lemons)
- Potato - 2 large potatoes, cut into chunks
- Root Ginger - small knob fresh root ginger, peeled
- Leek - 4 leeks, ends trimmed and cut into chunks
- Parsnip - 3 large parsnips, cut into chunks
- Prune - 12 dried prunes, dates or figs
Instructions
- 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.