Directions
Certainly! Here’s a general guideline for preparing Moroccan tagine:
Prepare the Ingredients:
Chop the onions, garlic, carrots, potatoes, tomatoes, bell peppers, zucchini, and any other vegetables you’re using.
If using meat, cut it into bite-sized pieces. If using fish, keep it whole or in large fillets.
Preheat the Tagine:
If you have a clay tagine, soak it in water for about 30 minutes before using.
Place the tagine on a heat diffuser or a low flame to slowly heat up.
Sauté the Aromatics:
Heat a few tablespoons of olive oil in the tagine (or a large skillet if using a separate pot).
Add the chopped onions and garlic, and sauté until they become soft and translucent.
Add Meat (if using) and Spices:
put the meat in the tajine and cook until it browns on all sides.
Sprinkle in the spices, including ginger, turmeric, cumin, coriander, paprika, cinnamon, saffron (if using), cayenne pepper or red chili flakes (if desired), and season with salt and black pepper. Stir well to coat the meat.
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