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Spring has finally arrived, and I couldn't be happier! This season brings me so much joy, especially after missing out on fully enjoying the beautiful spring weather and delicious seasonal foods last year. You see, around this time last year, I was nearly nine months pregnant and mostly confined to bed. Soon after, our precious Laelia was born, bringing with her sleepless nights and a whirlwind of changes that left me with little time for cooking or even basic self-care.
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But this year, things are different. Our situation has stabilized, and I’m bursting with excitement over all the food-related plans I have for this spring. My taste buds are tingling in anticipation!
One dish I’m particularly eager to revisit is Tagine dial Batata wa Zitoun, a beloved Moroccan classic. Every Moroccan has likely enjoyed this dish at least once in their lifetime. Growing up, my mom would often prepare it for us. It was her go-to tagine, especially on days when inspiration was scarce – and let’s be honest, we all have those days.
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Though it might not scream "spring" at first glance, this tagine is incredibly flavorful, easy to make, and immensely satisfying. It's a comforting dish that brings back fond memories and tastes absolutely delicious. So, here’s to enjoying the simple yet delightful pleasures of spring, starting with this timeless Moroccan tagine. Enjoy!
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Ingredients (Serves 6)
- - 2 tablespoons olive oil
- - 1 large onion, sliced
- - 3 garlic cloves, peeled and crushed
- - 1.2 kg lamb neck fillets (or any type of stewing meat), trimmed and cut into 5 cm pieces
- - 300 ml vegetable stock or water
- - 3 tomatoes, grated
- - 1 teaspoon turmeric
- - 1 teaspoon ginger
- - 1 teaspoon paprika
- - ½ teaspoon cumin
- - ½ teaspoon salt, or more to taste
- - 1 kg potatoes, peeled and cut into wedges
- - 200 g green olives, drained
- - Chopped coriander for garnish
Method:
1. Heat the olive oil in a large saucepan over medium heat. Add the sliced onions, cover with a lid, and cook until they are soft and translucent, about 10 minutes. This process will sweat the onions. Once the onions are ready, add the crushed garlic and meat. Cook for about 7 minutes, turning the meat occasionally to lightly brown it.
2. Pour in the vegetable stock or water, grated tomatoes, spices, and salt. Bring to a boil, then cover with a lid and reduce the heat to medium-low. Let it simmer gently for 1.5 to 2 hours, or until the meat is almost cooked and separates easily. Stir occasionally, and if the liquid level gets too low, add a few tablespoons of water as needed.
3. Add the potato wedges to the saucepan, pushing them into the liquid. Cover with a lid and simmer until the potatoes are soft and cooked, about 20 minutes. Uncover and add the drained green olives. Gently stir the contents of the saucepan and simmer for an additional 5 minutes. Taste and adjust the seasoning with more salt if necessary.
4. Serve immediately, garnished with chopped coriander, and accompanied by bread.