Meat and Vegetable Tagine Recipe
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.
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.