 | | Directions | - Preheat oven to 350°F.
- Cut stew meat or lamb into 1 inch cubes.
- In a shallow dish, mix Ras el Hanout and tumeric together. Roll meat in spices to coat prior to baking.
- Prepare vegetables by first dicing the onions into fine pieces. Wash baby carrots and keep whole. Wash cilantro and parsley sprigs. Gather sprigs into a bunch and tie with cotton string. Cut sun-dried tomatoes into strips approximately 1/4 inch wide. Wash zucchini, peel and cut only 2 zucchini into slices that will bake with other ingredients.
- Wash, peel and cut potatoes into 1 inch wide slices and then quarter each slice. Sweet potatoes add flavor and color to this meal. However, white potatoes can be substituted if desired.
- Add broth, meat, turmeric, carrots, and 1/4 cup of sun-dried tomatoes into tagine baking dish, a Dutch Oven baking dish or a similar type of oven safe baking dish. Place tied cilantro and parsley sprigs on top of contents in baking dish.
- Cover the baking dish selected and place in oven to cook for 1 1/2 hours or until meat is tender.
- Using a saucepan or stovetop safe baking dish such as a Dutch oven or oven safe baking dish, begin to prepare the sauce. Add 2 tablespoons of olive oil and then the minced onions and cook on stovetop burner at a medium heat setting. Ocassionally stir, allowing sauce to cook for 5 minutes or until onions are tender.
- When finished cooking, remove the baking dish with the meat and the other ingredients from oven. At this point, the tied cilantro and parsley should also be removed from the baking dish and discarded.
- Remove meat and carrots and place into a saucepan to reheat and keep warm on a stovetop burner.
- If sauce was prepared in a non-oven safe pan or baking dish, transfer the sauce into an oven safe baking dish, adding the sliced zucchini and the potatoes into the sauce. Bake for 30 minutes at 350°F until potatoes are tender. Remove from oven and mash zucchini so it blends into sauce. Set aside.
- Cut the third and remaining whole zucchini into long strips or sticks. Add 1 tablespoon of olive oil to a saute pan or small skillet and then add zucchini strips and the remaining sun-dried tomatoes.
- Allow contents to heat on the stove top burner at a medium temperature setting until the zucchini cooks to a golden brown color, which will require approximately 5 minutes or slightly less.
- Make sure meat and carrots are warm before arranging and placing on serving platter. Add potatoes and zucchini so they are nicely arranged around the meat and carrots.
- Pour sauce over the contents on the serving platter and begin to serve.
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Prep Time: 30 minutes
Cook Time: 2 hours
Container: Stove top safe Tagine or Dutch oven
Servings: 4
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 1/2 pounds beef stew meat or lamb cut into 1 inch cubes |
| - | | 20 sprigs fresh parsley, tied together |
| - | | 10 sprigs fresh cilantro, tied together |
| - | | 2 cups onion, chopped fine |
| - | | sweet potatoes, peeled and cubed |
| - | | white potatoes, peeled and cubed |
| - | | 1 pound baby carrots, whole |
| - | | zucchini, peeled and cut |
| - | | 1/4 cup sun-dried tomatoes, cut |
| - | | 2 cups chicken broth |
| - | | 2 teaspoons Raz el Hanout seasoning |
| - | | pinch salt and pepper to taste |
| - | | 1 teaspoon turmeric |
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