Moroccan Meat Tagine with Onion & Tomato by Aicha Bouhlou

Ingredients

• Capretto

  Baby Goat Meat

  1 kilograms or 1000g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Ras El Hanout EKO

  Spice Mix - Kryddlandet

  3g

• Aleppo Pepper

  Spice - Kryddlandet

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 ½ tsp or 9g

• Parsley

  Raw

  2 tbsp or 8g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Red Onion

  Freshdirect

  2 ½ small raw or 175g

• Tomatoes

  Red, ripe, raw, year round average

  3 large whole or 546g

• Red peppers

  Hot chili, raw

  3 pepper or 135g

• Water

  Plain, clean water

  1 cup or 237g

Directions

1. Mix the meat with everything on the list down to the cinnamon, and 2 tbsp oil.
2. Pour a little oil (2 tbsp) in the base of the tagine and then add the onion slices.
3. Then add the meat in the centre.
4. Arrange tomato slices around the meat and add the water.
5. Add the cinnmon stick to the tagine.
6. Add the chili peppers on top of the meat.
7. Cover and place the tagine in the ovnen.
8. Add more water if needed and add salt to taste.
9. Cook the tagine for about 2 hours or until the meat is tender and the sauce is thick.