Regional variations use turnip, yam, pumpkin or butternut squash instead of sweet potatoes. The tagine is best served with plain couscous or chunks of bread and cool yogurt.
Category: Main Dish
Cuisine: Moroccan
2 tablespoon Ghee or olive oil
1 1/2 inch Ginger peeled & finely shredded
1 Onion finely chopped
2 1/4 pounds Lean beef cubed
1 teaspoon Ras el hanout
2 medium Sweet potatoes peeled and cubed
Sea salt to taste
Pepper to taste
1 pound Frozen peas or fresh shelled
2 Tomatoes peeled, seeded, chopped
1 Preserved lemon finely shredded and chopped
1 small bunch Cilantro finely chopped
[I posted this recipe.]
AZBuckeye
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