Moroccan Tagine

Best Moroccan tagine recipe, enjoy the Moroccan cuisine. Great vegetarian dish.


Ingredients

For the chermoula paste

• 2 red onions , chopped
• 3 garlic cloves
• small knob fresh root ginger , peeled
• 100ml/3½ fl oz lemon juice (about 3 lemons)
• 100ml/3½ fl oz olive oil
• 1 tbsp each honey, cumin, paprika, turmeric
• 1 tsp hot chilli powder
• handful coriander , chopped

For the tagine

• 1 tbsp olive oil
• 3 carrots , cut into chunks
• 3 large parsnips , cut into chunks
• 3 red onions , cut into chunks
• 2 large potatoes , cut into chunks
• 4 leeks , ends trimmed and cut into chunks
• 12 dried prunes , dates or figs
• 2 sprigs mint , leaves only, finely chopped

Preparation

• 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.