Moroccan Tagine Berber

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 2 lbs boneless lamb shoulder, cubed
• 2 medium onions, peeled and quartered
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 2 teaspoons sweet paprika
• 1 pinch saffron thread
• salt & freshly ground black pepper
• 2 medium yukon gold potatoes, peeled and quartered
• 1 large carrot, peeled, halved crosswise, and quartered
• 1 large zucchini, halved crosswise and quartered
• 2 small turnips, peeled and quartered
• 1 medium green pepper, trimmed and cut lengthwise into 1 '' strips
• 1 medium tomato, thinly sliced

Recipe

• 1 heat 2 tbls oil in a large heavy-bottomed pot or tagine (a moroccan cooking vessel) over high heat.
• 2 add lamb in batches and brown on all sides, stirring frequently.
• 3 set aside.
• 4 in same pot, heat remaining 2 tablespoons oil over medium-low heat, add onions, cook for 15 minutes, then add cumin, cinnamon, paprika, and saffron and season to taste with salt and pepper.
• 5 stir, mixing well, and cook until onions are translucent, about 5 minutes more.
• 6 return meat to pot and mix well.
• 7 form mixture into a mound in center of pot.
• 8 arrange potato quarters around meat, pressing angled sides into mound.
• 9 arrange carrots and zucchini the same way.
• 10 arrange turnip quarters and green pepper strips alternately around mound.
• 11 season vegetables with salt and pepper.
• 12 cook, covered, over medium-low heat, basting occasionally with liquid from bottom of pot, until vegetables are cooked, about 1 1/4 hours.
• 13 arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.