Tajine with Meat and Vegetables Ingredients: 2-3 potatoes 2-3 pieces mixed meat 1 large onion or 2 smaller 1 tomato 1-2 carrots green beans if necessary. peas coriander parsley salt pepper saffron (almost a bag) olive oil and sunflower oil Some olive oil and sunflower oil heating (not heat!) In a pan. Meat (small notches cut) do it, the chopped onions, chopped coriander and parsley (more cilantro than parsley), salt, pepper, saffron. All mix well and simmer on a normal burner *, approx 20 minutes until the meat is. Somewhat soft Then add water until about the meat, do not stir. At a high ebb put until the water boils, then turn the heat back to normal. From time to time stirring, not too often. Approx. 15/20 mins later ** carrots, green beans and peas do with it and stir again, again 15/20 minutes later when the meat is almost cooked, the potatoes cut into equal pieces were included. The whole is about 20 minutes on the fire * to keep the meat tender and well cooked and the potatoes are soft. 10 min before the peeled tomato were included (you can also do in the beginning). The carrots, peas and green beans can be boiled separately and do. Later, the last minute, You can also keep them separate and gravy from the pan over and do what let simmer a few minutes. Preparation time: about 1 hour - 1.5 hours, maybe longer, depends mainly on the meat. Beef cooks slower than lamb. * Not too high and not let it burn. ** If the pieces are large, preferably upon to do in the beginning. Of Lamb Tagine With Plums Ingredients: 1 kg of lamb 3 tbsp oil Fourth ginger cultivation Fourth saffron cultivation black pepper Half rently coriander 1 cinnamon cultivation 1 onion, chopped 500g plums, soaked for 1 night 2 tbsp honey 1 teel orange blossom water toasted sesame oil Fry the meat very lightly into the oil, cover with water and add ginger, saffron, pepper, coriander, cinnamon and onion. Late in 2 hours stew. Add the prunes and simmer for 20 minutes. Add the honey and cook for 15 min Drizzle with orange blossom water Garnish with toasted almonds. Of Meat Tajine with Courgettes Ingredients: (For 8 people) 2 kg meat 2.5 kg courgettes 4 onions 1 tablespoon thyme 1.5 teaspoon saffron 2 teaspoons pepper 200 g butter salt Cut the meat into pieces. Melt the butter, add meat, salt, pepper, saffron and chopped onions. Cover with water, do cover the pan and put on medium heat. Stir occasionally and add water if necessary. Meanwhile the courgettes cut into pieces of 4 cm, without peeling them. They wash, drain and sprinkle with salt, pepper, saffron and thyme which is pulverized. Mix well. When the meat is cooked, remove from the pan and zucchini do it. Cover for half with water, with lid on pan and let it boil then let simmer without lid. If the courgettes are cooked to thicken the sauce until it is thick, nazi on herbs and remove from heat. Before serving the documents meat back in the pan with the courgettes. Gently heat. The meat on a serving dish lay out the zucchini and cover everything with the sauce. Very hot serving. Stew from the Atlas Mountains Ingredients: 250 g mutton 250g meatballs 4 mergueze sausages 2 tomatoes 2 to 3 cloves garlic 1 large zucchini 5 carrots 2 to 3 potatoes 1 red and 1 green pepper 1 large onion harissa, salt, cayenne pepper, cumin butter or olive oil Wash the tomatoes, zucchini and peppers. Peel the potatoes and carrots. Peel the onion and garlic. Cut the zucchini, tomatoes and onion sliced the peppers into strips. Cut the carrots and potatoes into chunks, finely chop the garlic. Rub a casserole (with lid) with oil or butter Put the mutton containing a third of the vegetables in the dish then half the garlic and some harissa. Then the meatballs and the rest of the vegetables. Sprinkle with a little salt, a little cayenne pepper and the rest of the look. Arrange the sausages along with the tomato slices on top of the whole. Put the lid on the dish and cook for 1 hour in a moderately hot oven yarn. Serve the dish with bread.