If you knew the number of derivatives of this dish, you also have the choice of meats, lamb, beef, poultry, etc.
My husband’s favorite is the one in red sauce, personally, I’m a fan of white sauces with lemon and parsley. A tagine is never without homemade bread, rakhis, matlouh, kesra, khobz, etc.
- 600 g of veal
- 500 g of peas
- 3 nice carrots
- 3 Potatoes
- 1 onion
- 3 cloves garlic, degermed
- 2 bay leaves
- 1/2 tsp Ras el hanout red
- 1/3 tsp turmeric
- 1/2 tsp ginger
- 1/2 tsp Cumin
- salt and pepper
- 1/2 Lemon
- 3 tbsp olive oil
- 25 cl of tomato coulis (or 1 tbsp of tomato concentrate and even better fresh tomato)
Very little water if necessary
- Pour the oil into a casserole or in a casserole dish over medium heat, add the pieces of meat, and sear them on both sides to give a slight color. Add the onion, bay leaves, crushed or smashed garlic, salt, and pepper.
- Wash, peel and cut the carrots into rings, and the potatoes into small pieces.
- Add the carrots, the peas, and the quartered potato, then add the spices, and the tomato coulis, lower the heat to low, cover, and leave to cook covered, stir from time to time.
- Add a little water if necessary, otherwise, simmer on a very low heat to have sauce and vegetable juice without adding water.
- Add the parsley, and cook for another 30 to 40 minutes until everything is well cooked and tender. Manage the quantity of sauce according to your desires, we like it that way without too much sauce.