Tagine Hot Pot

95%

Servings

2-4

Prep

20 min

Cook

1 hr 50 min

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Ingredients

  • 1 tbsp ‏Olive oil (Tagine)
  • 3 ‏Carrots (Tagine)
  • 3 ‏Large parsnips (Tagine)
  • 3 ‏Red onions (Tagine)
  • 2 ‏Large potatoes (Tagine)
  • 4 ‏Leeks, ends trimmed (Tagine)
  • 12 ‏Dried prunes, dates or figs (Tagine)
  • 2 sprigs ‏Mint, leaves only, finely chopped (Tagine)
  • 2 ‏Red onions, chopped (Paste)
  • 3 ‏Garlic cloves (Paste)
  • 1 small knob ‏Fresh root ginger, peeled (Paste)
  • 100 ml / 3 1/2 fl oz (about 3 lemons) ‏Lemon juice (Paste)
  • 100 ml / 3 1/2 fl oz ‏Olive oil (Paste)
  • 1 tbsp ‏Honey (Paste)
  • 1 tbsp ‏Cumin (Paste)
  • 1 tbsp ‏Paprika (Paste)
  • 1 tbsp ‏Turmeric (Paste)
  • 1 tsp ‏Hot chilli powder (Paste)
  • 1 handful ‏Coriander, chopped (Paste)
  1. Cut the vegetables for the tagine into chunks and chop the mint leaves.
  2. Pour the oil into an ovenproof dish and place the chopped vegetables on top. Cook for 7 minutes until the vegetables are tender. If the ingredients are too much for the dish place the ingredients in two batches.
  3. To make the paste, place all the ingredients in a food processor and process until smooth. Mix the paste, the dried fruits and 400 ml water into the dish. Stir the ingredients, cover and cook for about 50 minutes.
  4. Bring down the heat to 180°C and allow to cook for another 45 minutes.
  5. Serve hot and garnish with chopped mint leaves.
  6. Ideal to be eaten with bread or couscous.

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