Moroccan tagine





the components:

  ° half a kilo of meat

° Onion and a half medium

1° large tomato

° 1 grain of carrots

° Half a kilo of green beans

  ° half a kilo of peas

  ° A teaspoon of chopped fresh coriander and a teaspoon of chopped fresh parsley

° 3 cloves of garlic

° a spoonful of olive oil

  ° one tablespoon vegetable oil

  ° one and a half tablespoons of salt

° half a spoonful of black pepper

  ° teaspoon turmeric

° teaspoon ginger

  A teaspoon of saffron

  How to prepare the tagine:

  We are preparing the meat seasoning, in a large bowl, put the turmeric, ginger, saffron, salt and black pepper. Then crushed garlic, parsley and coriander. And we end up with a glass of water. We mix the seasoning ingredients well, then put the meat in it and wait for the meat to drink. Cover a bowl and put it in the fridge for half an hour to two hours. After that, take the meat out of the refrigerator, prepare the pottery tagine, and put 4 tablespoons of olive oil and vegetable oil. After that, put the meat and add the chopped onion to it, and put the pottery on the fire. Or the steering wheel, then start purifying the vegetables, cut the zucchini and carrots into a long piece, and the potatoes as well, and the beans you cut. Arrange the vegetables on the meat in a circular motion, and finally put the peas. Cover the tagine with its designated lid and let it simmer over low heat. Finally, decorate the tagine.

Note: You can replace the meat with chicken in the same way, recipe, and ingredients.