If you don’t have a traditional tagine you can use a potjie pot or Dutch oven, however you will need to add 2 cups of vegetable stock and 1 cup of white wine and check the liquid level regularly. Serve this delicious aromatic tagine with couscous, naan bread, jasmine rice or in a pita or a wrap.
SERVES 6 - 8
4 Tbsp extra virgin olive oil
1 medium onion, diced
3 cloves garlic, chopped
1 tsp ground ginger
1 tsp ground black pepper
1 tsp ground cumin
½ tsp turmeric
1 kg mix of baby potatoes, baby carrots, mushrooms, cauliflower and baby marrow
1 tomato, diced
½ cup vegetable stock
½ cup white wine
½ cup chopped fresh parsley
¼ preserved lemon, chopped
½ cup whole green olives
Salt to taste
½ cup chopped fresh coriander
1. Place the base of the tagine on the braai grid over medium-hot coals and add the olive oil to heat.
2. Add the onion and garlic and cook until translucent, stirring regularly. Add all the spices and stir well.
3. Add the potatoes and the carrots and some of the stock and close the lid. Cook for 10 – 12 minutes.
4. Add the rest of the vegetables, the tomato, the rest of the stock, the white wine, parsley, preserved lemon, olives and salt.
5. Close the lid and cook for another 10 - 15 minutes or until the potatoes are cooked.
6. Remove from the braai and serve, garnished with fresh coriander, with your favourite side dish.
