Rita Chraibi's Berber Tagine

How To Make

1. Berber tagine such as this one is distinguished not only by the seasoning but also by the presentation of ingredients. The vegetables are carefully arranged in conical fashion around the beef or lamb, fully concealing the meat in an artistic, appetizing manner.
   
2. Although many of the tagine recipes include directions for alternative preparations in a pot or pressure cooker, this one is best slowly cooked—I use my Gaggenau induction cooktop—in the traditional clay or ceramic vessel from which it takes its name.
3. The seasoning recipe is ideal when using potatoes as the dominant ingredient, but other vegetables are added for color and complementary flavor. Here, I'm recommending carrots and zucchini, but either or both can be replaced with fresh peas, green beans, sliced tomatoes, turnips, or other veggies you might have on hand. 
   
4. Preserved lemon and olives are classic additions and do add a distinctive flavor and some saltiness, but may be omitted if you don't have them on hand. Adjust salt accordingly. 
5. The tagine serves as both the cooking vessel and serving dish; diners gather around and eat from their own side of the tagine using Moroccan bread in place of a utensil. 
   
   Prep: 25 mins
   Cook: 3 hrs 30 mins
   Temperature: 350 Fahrenheit
   Servings: 4 servings Ingredients