Moroccan Tajine with Vegetables and Meat on Coals

Ingredients

• 800 g Meat (lamb or beef) (cut into large cubes)
• 2 piece Onions (large, peeled and sliced)
• 3 tbsp Olive oil
• 1 tsp Fresh ginger (grated, very small amount)
• 2 tsp Turmeric powder
• 0.5 tsp Ground black pepper
• 2 tbsp Fresh parsley (chopped)
• 3 tbsp Fresh cilantro (chopped)
• 1 tsp Salt (or to taste)
• 800 ml Hot water (enough to cover the meat)
• 2 piece Potatoes (medium, diced)
• 2 piece Carrots (medium, sliced)
• 1 piece Zucchini (medium, diced)
• 1 piece Eggplant (optional) (small, diced)
• 150 g Peas (fresh or frozen)
• 1 piece Hot pepper (sliced, adjust to taste)
• 2 piece Tomatoes (medium, quartered)
• 0.25 tsp Sweet paprika
• 8 piece Pitted olives

Instructions

1. Prepare the ingredients

   Slice the onions, cut the potatoes, carrots, zucchini and eggplant into dice, chop the parsley and cilantro, grate the ginger and measure all the spices.

   Time: PT15M

2. Sauté the onions

   Place the tajine over the coals, add the olive oil and the sliced onions. Sauté for 2 minutes, stirring constantly.

   Time: PT2M

3. Brown the meat and add the spices

   Add the meat cubes, ginger, turmeric, pepper, parsley, cilantro and salt. Mix well for 2 minutes to coat the meat.

   Time: PT2M

4. Initial cooking with water

   Pour boiling water until the meat is covered. Cover the tajine and let cook for 25 minutes, checking the water level every 5 minutes.

   Time: PT25M

5. Add additional onions

   Place a few extra onions in the center of the tajine, cover and let cook for 10 minutes to thicken the sauce.

   Time: PT10M

6. Incorporate the vegetables and pepper

   Place the meat in the center, add the potatoes, carrots, zucchini (and eggplant if desired), peas, hot pepper and tomatoes. Cover and let cook for 25 minutes.

   Time: PT25M

7. Aromatic finishing

   Sprinkle the paprika, add a little salt if needed, garnish with fresh parsley and cilantro, then add the pitted olives. Cover for another 5 minutes.

   Time: PT5M

8. Rest and serve

   Remove the tajine from the heat, let rest for 5 minutes before serving. Accompany with a small green salad or Moroccan bread.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

8 g

Ingredient Substitutions

• Instead of Meat (lamb or beef): chicken, mutton
• Instead of Onions: shallots
• Instead of Olive oil: sunflower oil
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Turmeric powder: saffron (a pinch)
• Instead of Ground black pepper: white pepper
• Instead of Fresh parsley: cilantro
• Instead of Fresh cilantro: parsley
• Instead of Salt: sea salt
• Instead of Hot water: vegetable broth
• Instead of Potatoes: sweet potatoes
• Instead of Carrots: turnip
• Instead of Zucchini: eggplant
• Instead of Eggplant (optional): zucchini
• Instead of Peas: green beans
• Instead of Hot pepper: mild pepper
• Instead of Tomatoes: canned crushed tomatoes
• Instead of Sweet paprika: mild pepper
• Instead of Pitted olives: capers

Equipment Needed

• Tajine (ceramic or cast iron)
• Cooking plate or barbecue (coals)
• Chef's knife
• Cutting board
• Wooden spoon
• Ladle or large spoon
• Small bowl for spices (optional)

Critical Steps — Do Not Skip

• Sauté the onions (step 2)
• Brown the meat and incorporate the spices (step 3)
• Initial cooking with water without letting it dry out (step 4)
• Final cooking with the vegetables (step 6)

Chef Tips from the Video

• Use lamb meat with a bit of fat for more tenderness.
• A drizzle of extra‑virgin olive oil added just before serving enhances the aromas.
• Serve with Moroccan bread (khobz) for dipping the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Marinate the meat with the spices 2 hours ahead for deeper flavor.
• Cut all vegetables the day before and keep them chilled in lemon‑water.
• Pre‑prepare the hot water broth and keep it warm.