This is great for using up small quantities of odd veggies that you may have ready in the garden.
olive oil – 3 tablespoons
garlic – 2 cloves minced
ras al hanout – 3 teaspoons (you could use a mix of cinnamon, cumin and coriander instead)
Yellow plum sauce – 3 teaspoons (optional)
preserved lemon – 2 pieces, chopped
chilli – 1 sliced in half lengthwise
potatoes – enough 1 cm slices to line the lid of the tajine
onions – a couple cut into wedges
peas – a handful
A combination of any other vegetables you have to hand, I normally include aubergine, a couple of tomatoes cut into wedges, a few beans, pepper…
meat – this cooks cheap cuts of lamb, pork or chicken to a fall off the bone yumminess. Use as much as you like or as will fit in or leave it out altogether.
In a large bowl combine the olive oil, garlic, spices, lemon and plum sauce.
Add the remaining ingredients, except the peas, and mix to coat. If it looks a bit dry add more oil. Season with salt and pepper.
Invert the lid of the tajine and line with potato slices. Fill the top of the cone with peas followed by the other ingredients.
I like to have the meat in the middle with the chilli pushed in amongst it. Finish with a layer of potato as this may get a bit scorched during cooking and can be sacrificed.
Cover with the base and turn right side up.
Pour a couple of tablespoons of water into the base (don’t lift the lid) and set to cook for about 1 hour 40 mins.
Serve with couscous and yogurt.
