Lamb and Carrot Tagine

It’s time for a tagine again! As soon as the weather starts cooling off a bit, I feel the need for a comforting, all-in-one-pot tagine—the salad dinners simply don’t cut it anymore and I find myself craving more flavor, more substance. This particular one is very flavorful and often made by combining carrots with peas, which makes it pure eye candy. Use lamb, veal or beef to make this tagine. I used lamb in mine.

Bessaha! Enjoy!

For other tagine recipes, click below:
Meatball Tagine with Onions and Raisins
Shrimp and Mushroom Tagine
Beef Tagine with Fall Vegetables
Chicken Tagine with Preserved Lemons and Olives



P.S. Check out the post I wrote for About.com










































Carrot Tagine Recipe

3 to 4 servings

1 pound stew meat
4 medium carrots, sliced lengthwise and cut into bite-sized cubes
1 medium yellow onion, minced
3 garlic cloves, minced
Juice of half a lemon
¼ cup olive oil
Sea salt and freshly ground pepper
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground turmeric

1 1/2 cups water


Place all of the ingredients in a large mixing bowl. Stir the ingredients to combine the flavors. Transfer the ingredients to the base of a tagine, placing the meat on the bottom and the carrots on top. Sauté the contents of the tagine over medium heat for 5 to 7 minutes. Add water , lower the heat to low and cover with the tagine lid. Cook the stew for about 3 hours, checking occasionally and adding water if necessary.

Alternatively, use a slow cooker.