Baked Carrot & Potato Tagine
Equipment
Ingredients
- 2½ tablespoons olive or argan oil
- 2 onions thickly sliced
- 4 garlic cloves finely chopped
- 25 g fresh root ginger peeled and finely chopped
- 1,5 red chillies deseeded and finely chopped
- 2 teaspoons cumin seeds
- 1 teaspoon fennel seeds
- 4 large potatoes peeled and thickly sliced
- 2 large carrots peeled and thickly sliced
- 300 ml vegetable or chicken stock
- finely sliced rind of 1 preserved lemon
- 4 to matoes sliced
- 15 g butter cut into small pieces
- sea salt and black pepper
- bunch of coriander finely chopped, to garnish
Instructions
- Heat the oil in the base of a large tagine or a heavy-based saucepan over a medium heat, stir in the onions and cook for 1,5 minutes until they begin to soften.
- Add the garlic, ginger, chillies, cumin and fennel seeds and cook for a further 1,5 minutes.
- Add the potatoes and carrots and pour in the stock.
- Bring to the boil, then reduce the heat, cover and cook gently for 15 minutes.
- If cooked in a saucepan, now transfer to a tagine or oven-proof dish.
- Stir in the preserved lemon rind, season with salt and pepper and arrange the tomato slices over the top.
- Dot the tomatoes with the butter, then place the tagine, uncovered, in a preheated oven, 180°C , Gas Mark 4, for 15 minutes until the tomatoes are lightly browned.
- Garnish with the coriander and serve with couscous, if liked, or as an accompaniment to meat and poultry tagines.
Notes / Tips / Wine Advice:
For baked potato & tomato tagine, make the tagine as for Baked carrot & potato tagine, omitting the fennel seeds and carrots, adding 150 g crumbled feta cheese with the preserved lemon and increasing the quantity of potatoes to 6.