1 . A Quick Look at the Moroccan Tagine :
2 . Add Olive Oil on the Tagine and add the Meat in the Center with a little salt and garlic :
3 . After leaving the meat is fried comes the role of spices :
Mix salt, pepper, ginger, paprika, cumin, turmeric, saffron and a little cayenne pepper in a small bowl and sprinkl the seasoning over ingredients.
4 . Arrange the Vegetables and Season Them :
Here you should add any vegetables you like because this is the most principal ingredient in the Moroccan Tagine and sprinkle spices over vegetables.
5 . Decoration :
Now you can decorate your Tagine with any ingredient as the peeper or some olives ... and don't forget to add water to the Tagine:
How much water should you add to a tagine? If a recipe doesn't specify, my general rule of thumb is to use the following:
-2 to 2 + 1/2 cups water for a large lamb or beef Tagine with vegetables (half that amount of water for chicken due to
shorter cooking time
-1 to 1 + 1/4 cups water for a small lamb or beef Tagine with vegetables (again, half that amount for chicken
6 . Cook the Tagine :
Place the Tagine over low to medium-low heat and be very patient while the Tagine slowly reaches a simmer.
7 . Serve the Tagine with some bread :
----------------------------------------------------------Bon appetite!--------------------------------------------------------
Thank you soo much ❤