This delicious meat and vegetable tagine is a flavorful main dish that’s easy to prepare and loved by the whole family. Here’s how to make it.
This meat and vegetable tagine is a simple, flavorful dish perfect for cozy family dinners. Juicy lamb cooks slowly with fresh vegetables like eggplant, zucchini, tomatoes, potatoes, and onions in a rich, tangy sauce. Baked in the oven for two hours, this Moroccan-inspired tagine fills your home with a warm, inviting aroma. Topped with a soft, golden dough sprinkled with nigella seeds, it’s an easy-to-make, hearty meal that brings authentic flavors to your table.
The sauce is the heart of this tagine, made with tomato paste, pomegranate molasses, ghee, salt, and black pepper. This blend creates a savory, slightly sweet flavor that soaks into the lamb and vegetables, making every bite delicious. Layer the ingredients in a tagine or oven-safe dish, pour the sauce over, and cover with parchment paper and foil. Bake until everything is tender and bursting with flavor for a wholesome, crowd-pleasing dish.
After baking, uncover the tagine and add a simple dough made from flour, salt, and water. Brush it with beaten egg and sprinkle with nigella seeds for a crispy, golden crust. Broil briefly until the dough is cooked, then serve hot. This easy tagine recipe is perfect for sharing with family or friends, delivering rich Moroccan flavors with minimal effort.
Meat and Vegetable Tagine Recipe
Ingredients
- For the Sauce:
- Tomato paste: 1 tablespoon
- Pomegranate molasses: 2 tablespoons
- Ghee: 2 tablespoons
- Salt: a pinch
- Black pepper: a pinch
- Water: 1 cup
- For the Dough:
- Flour: 1 cup
- Salt: a pinch
- Water: as needed for kneading
- For the Topping:
- Egg: 1 beaten
- Nigella seeds: a pinch
- For the Tagine:
- Lamb meat: 1 kg
- Ghee: 1 tablespoon
- Eggplant: 1 sliced
- Zucchini: 3 sliced
- Tomatoes: 5 small
- Potatoes: 3 thinly sliced, unpeeled
- Onions: 5 small
- Salt: to taste
- Black pepper: a pinch
Instructions
- Preheat the oven to 180°C (350°F).
- Place ghee in a tagine or oven-safe dish. Add eggplant, onions, tomatoes, zucchini, and potatoes. Season the vegetables with salt and black pepper.
- Season the lamb with salt and black pepper, then place it over the vegetables in the tagine.
- For the sauce: In a bowl, mix tomato paste, pomegranate molasses, ghee, water, salt, and black pepper until well combined.
- Pour the sauce over the meat and vegetables in the tagine. Cover with parchment paper, then aluminum foil.
- Bake in the oven for about 2 hours until fully cooked.
- In a separate bowl, knead flour, salt, and water to form a soft, smooth dough.
- Remove the tagine from the oven, take off the foil and parchment paper, and spread the dough over the top. Brush with beaten egg and sprinkle with nigella seeds.
- Return the tagine to the oven under the broiler until the dough is golden and cooked.
- Serve the meat and vegetable tagine hot.
