Fennel Tagine Recipe

Ingredients:

1 Large Fennel bulb or two small ones

1 Large sweet onion

4 to 5 mini red potatoes

1 lb red meat

fresh cilantro

Salt to taste

1 Tbsp Smen or cooking oil
1/2 Cup Vegetable Broth

Cut the meat into stew pieces.

Fennel bulbs: remove both ends of the fennel bulb and quarter

Half or quarter each potato

Slice half onion and dice the rest

Chop 1/2 cup of cilantro

Place the Tagine plate on low heat to warm up for 2 min then increase to Med-High

Add Smen or Oil followed with slices of onion.

Saute the onion for a couple of minutes then add the meat.

Season the meat with salt and brown on both sides for 3 - 4 min

Lower heat to Low/Med

Add 1 TBSP of Lahma Tagine Spice Blend and mix.

Cover the meat with diced onions and chopped cilantro.

Place the potatoes and quartered fennel in pyramid shape on top

Add 1/2 cup of vegetable broth

Cover and cook at low temp for at least 35 min.

Cook until veggies are soft to a fork touch.

Garnish with fennel or cilantro leaves

Serve warm with pita or moroccan bread.