Zucchini and Meat Tagine with Eggplant Caviar

Ingredients

• 500 g Lamb meat (boneless shoulder) (cut into 2‑3 cm cubes)
• 8 Small zucchinis (lightly peeled, ends trimmed, then halved lengthwise)
• 1 Eggplant (for the eggplant caviar, medium size)
• 1 Onion (peeled and sliced)
• 3 Garlic cloves (crushed)
• 400 g Canned crushed tomatoes (or fresh peeled and crushed tomatoes)
• 2 c. à soupe Olive oil
• 100 ml Water
• 1 c. à café Ras el hanout (Moroccan spice blend)
• 1 c. à café Ground cumin
• 1 c. à café Sweet paprika
• ½ c. à café Ground ginger
• ¼ c. à café Ground cinnamon
• 1 c. à café Salt
• ½ c. à café Ground black pepper
• 1 c. à soupe Tahini (sesame paste)
• 1 c. à soupe Lemon juice
• 2 c. à soupe Fresh coriander (chopped, for garnish)

Instructions

1. Prepare the eggplant caviar

   Grill the whole eggplant in the oven or over an open flame until the skin is blackened, let it cool, then scoop out the flesh and blend it with the tahini, lemon juice, crushed garlic, a spoonful of olive oil and salt.

   Time: PT20M

   Temperature: 200°C

2. Brown the meat

   Heat the olive oil in the tagine (or skillet) over medium‑high heat, add the meat cubes and brown them on all sides for about 10 minutes, until a light crust forms.

   Time: PT10M

   Temperature: medium‑high

3. Add onion and garlic

   Stir in the sliced onion and crushed garlic, continue cooking for 10 minutes while stirring, until the onion becomes translucent.

   Time: PT10M

   Temperature: medium

4. Season with spices

   Sprinkle the ras el hanout, cumin, paprika, ginger, cinnamon, salt and pepper. Mix quickly, then add 100 ml of water to deglaze and let the spices perfume the meat for 5 minutes.

   Time: PT5M

   Temperature: medium

5. Slow cook the meat

   Reduce the heat, cover the tagine and let simmer for 40 minutes, stirring occasionally and basting with the cooking juices.

   Time: PT40M

   Temperature: low

6. Prepare the zucchinis

   While the meat simmers, lightly peel the zucchinis, trim the ends, halve them lengthwise and arrange them in the tagine around the meat.

   Time: PT5M

7. Add tomatoes and zucchinis

   Pour the crushed tomatoes over the meat, sprinkle the remaining spice mix over the zucchinis, add a splash of water if needed, cover again and cook for 25 minutes.

   Time: PT25M

   Temperature: low

8. Finishing and serving

   Remove the tagine from the heat, sprinkle with chopped fresh coriander and a dollop of eggplant caviar on the side. Serve hot with Moroccan bread or couscous.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

5 g