World Cuisine

  • 2–3 tablespoons olive or argan oil
  • 2 onions, thickly sliced
  • 4 garlic cloves, finely chopped
  • 25 g (1 oz) fresh root ginger, peeled and finely chopped
  • 1–2 red chillies, deseeded and finely chopped
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 4 large potatoes, peeled and thickly sliced
  • 2 large carrots, peeled and thickly sliced
  • 300 ml (½ pint) vegetable or chicken stock
  • finely sliced rind of 1 preserved lemon (see page 16)
  • 3–4 tomatoes, sliced
  • 15 g (½ oz) butter, cut into small pieces
  • sea salt and black pepper
  • bunch of coriander, finely chopped, to garnish

Heat the oil in the base of a large tagine or a heavy-based saucepan over a medium heat, stir in the onions and cook for 1–2 minutes until they begin to soften. Add the garlic, ginger, chillies, cumin and fennel seeds and cook for a further 1–2 minutes.

Add the potatoes and carrots and pour in the stock. Bring to the boil, then reduce the heat, cover and cook gently for 15 minutes. If cooked in a saucepan, now transfer to a tagine or oven-proof dish.

Stir in the preserved lemon rind, season with salt and pepper and arrange the tomato slices over the top. Dot the tomatoes with the butter, then place the tagine, uncovered, in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes until the tomatoes are lightly browned. Garnish with the coriander and serve with couscous, if liked, or as an accompaniment to meat and poultry tagines.

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