Tajine Bkhodra (Vegetable Tagine) Recipe

• 2 lbs lamb shoulder, cut into 2-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1 large zucchini, sliced
• 1 cup butternut squash, cubed
• 1 cup green peas (fresh or frozen)
• 1/2 cup chickpeas, soaked overnight and drained
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp sweet paprika
• 1/4 tsp saffron threads, steeped in 2 tbsp warm water
• 1 tsp sea salt (or to taste)
• 1/2 tsp freshly ground black pepper

Tajine Bkhodra Instructions

1. Peel and slice the carrots into 1/2-inch rounds, peel and cube the potatoes into 1-inch pieces, slice the zucchini into 1/2-inch rounds, and cube the butternut squash into 1-inch pieces.
2. Finely chop the yellow onion and mince the garlic cloves.
3. Chop the fresh cilantro and flat-leaf parsley, keeping them separate for later use.
4. Pat the lamb shoulder cubes dry with paper towels to remove excess moisture.
5. Heat the extra virgin olive oil in a large heavy-bottomed pot or tajine over medium-high heat.
6. Add the lamb cubes to the pot and brown them on all sides for about 5-7 minutes, working in batches if necessary to avoid overcrowding.
7. Remove the browned lamb and set aside. Lower the heat to medium, then add the chopped onion to the same pot and sauté for 3-4 minutes until translucent.
8. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
9. Return the browned lamb to the pot. Sprinkle in the ground cumin, ground coriander, ground cinnamon, ground turmeric, sweet paprika, sea salt, and black pepper. Stir well to coat the meat and onions with the spices.
10. Pour in the saffron threads steeped in warm water, and add enough water to just cover the meat (about 3-4 cups). Bring to a gentle simmer.
11. Add the soaked and drained chickpeas to the pot. Cover and simmer on low heat for 45 minutes, stirring occasionally and skimming off any foam that rises to the surface.
12. After 45 minutes, add the carrots, potatoes, butternut squash, and zucchini to the pot. Stir gently to combine.
13. Cover and continue to simmer for another 30 minutes, or until the vegetables and meat are tender.
14. Add the green peas and half of the chopped cilantro and parsley. Stir and cook uncovered for an additional 10 minutes to allow the sauce to thicken slightly and the flavors to meld.
15. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and sprinkle the remaining cilantro and parsley over the tajine before serving.