Mixed Vegetable Tagine with Meat – Hearty Moroccan Style Vegetable & Lamb Stew

This **Mixed Vegetable Tagine with Meat** is a rich, aromatic, and comforting one-pot meal that combines tender meat with a variety of fresh vegetables in a flavorful spiced sauce. This classic Moroccan-inspired dish is packed with nutrients, vibrant colors, and deep layers of taste that develop beautifully during slow cooking.

Perfect for family lunches or dinners, this hearty tagine is both satisfying and healthy. The combination of warm spices, tender meat, and perfectly cooked vegetables makes it a complete meal when served with rice, couscous, or fresh bread.

Ingredients (Serves 6)

Meat & Aromatics

• 500-600g lamb or beef, cut into chunks
• 1 large onion, chopped
• 1 whole garlic head, sliced into rounds
• 2 tbsp ghee or oil

Vegetables

• 2 zucchinis
• 2 medium potatoes
• 2 tomatoes
• 5-6 baby eggplants (or any available)
• 1 green bell pepper

Spices & Seasoning

• Whole spices: cinnamon stick, cardamom pods, cloves, bay leaf
• Ground spices: 1 tbsp mixed spices, 1 tsp black pepper, 1 tsp cumin, 1 tsp dried coriander, 1 tsp 7-spice blend, 1 tsp onion powder, 1 tsp garlic powder
• Toasted crushed spices: dried garlic, dried onion, dried chili, dried coriander
• 2 tsp tomato paste
• Salt to taste

Instructions

1. Prepare all vegetables by washing and cutting them into medium pieces. Set aside.
2. In a tagine pot or large deep pan, heat the ghee or oil. Add the whole spices and stir until fragrant. Add the sliced garlic and chopped onion, sauté until golden.
3. Add the meat pieces and brown them well on all sides. Sprinkle in all the ground spices and toasted crushed spices. Mix thoroughly until the meat is well coated.
4. Add the chopped tomatoes and tomato paste. Stir well and cook until the tomatoes soften. Season with salt.
5. Pour in enough hot water to cover the meat. Cover and simmer on low heat for 20-25 minutes until the meat starts to become tender.
6. Add the prepared vegetables (potatoes first, then the rest). Adjust salt if needed. Cover and continue cooking for another 15-20 minutes until all vegetables and meat are fully cooked and tender.
7. For extra flavor, you can transfer to the oven for 10 minutes at 180°C to get a nice roasted top.
8. Serve hot in the same tagine or serving dish with rice, vermicelli rice, or fresh bread. Enjoy!

Tips for Success

• Use a mix of vegetables you have available — carrots, cauliflower, or green beans work great.
• Let the meat cook partially before adding vegetables so everything finishes at the same time.
• The whole spices give deep flavor — don’t skip them.
• For a richer taste, add a spoonful of ghee on top before serving.
• This tagine tastes even better the next day as the flavors meld together.

Variations

• Chicken Version: Use chicken pieces instead of red meat for a lighter version.
• Spicy Version: Add fresh green chilies or extra chili flakes.
• Vegetarian: Omit the meat and add chickpeas for protein.

Enjoy this hearty and nutritious **Mixed Vegetable Tagine with Meat** — a traditional, flavorful dish that brings comfort and warmth to your table!