This deep flavour one pot tagine is a great winter warmer and relatively quick and easy to make. It's deep floral aromatic flavour works equally in summer with peppers aubergine and courgettes. If the list of ingredients looks a bit daunting and for a more value tagine recipe; try the quick and value tagine also on this site.
Serves 6-8 comfortably
Equipment 3+ litre capacity tagine or casserole dish
Serve with natural yogurt, optional mint and coriander, couscous or good crusty bread.
Olive oil for cooking
2 medium onions, diced
4 cloves garlic, finely chopped
2cm (40gns) ginger root finely chopped
1 tablespoon tomato puree
2 tablespoons raz-el-hanout spice mix (this includes fenugreek, turmeric, cumin, cinnamon, rose petal and fennel)
1 dessert spoon toasted coriander seeds (crushed)
2 medium, red chillies (seeded and crushed)
¾ teaspoon ground cinnamon
3 sticks celery (200gms- ish) chopped
1 medium leek (200gms- ish) chopped
3 medium carrots (250gms- ish) chopped
1 large sweet potato (600gms –ish), chopped to 1 ½cm cubes
1 tin coconut milk
400ml vegetable stock (or an extra tin of coconut milk)
4 bay leaves
3 sprigs of thyme
100gms good dried figs (ready to eat)
100gms pitted dates
Pinch saffron (¾gm) optional
Sea salt and ground pepper
Pre heat oven to 150°C
This is all cooked in the casserole or tagine dish.
Saute the onion in olive oil for 3 minutes until just taking colour, add the ginger, garlic, tomato paste, and all the spices and ingredients up to but not including the celery. Saute and stir gently for 3-4 minutes.
Add a little more olive oil and all the chopped vegetables, gently sauté and stir for 5 minutes.
Add the coconut milk, stock, bay leaves and thyme, stir well and gently bring to the boil.
Then add the dried fruit, place lid on dish or tagine and cook in oven at 150°C for 35-40 minutes until the vegetables are 'just' cooked.
Add the saffron and seasoning, leave to stand for 10 minutes before serving or will keep for up to 5 days in fridge.
