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Berber Tagine



  • 1kg of lamb.
  • 3 red onions.
  • 3 potatoes.
  • 2 carrots.
  • 2 turnips.
  • 2 tomatoes.
  • 2 courgettes.
  • 1 tsp ginger.
  • 1 tsp. of hot pepper.
  • 1 strand of Saffron.
  • Peel of 2 candied lemons.
  • A drizzle of olive oil.
  • Candied green olives.
  • Salt, pepper.


The Berber tagine is a traditional dish with flavours from the Atlas. On the meat side, you can choose lamb, veal or chicken, you can also do without it.

For the quantity of vegetables, it is to everyone's taste, you can put more or less of this or that vegetable.

In a tagine, brown the pieces of meat in a drizzle of olive oil with finely chopped onion.

Season with hot pepper, pepper, ginger, saffron and salt. Sprinkle with water and cook for 45 minutes.

Meanwhile wash the vegetables, peel them. Cut the onions into rings, the potatoes lengthwise, courgettes lengthwise, carrots and turnips.

Place the domed vegetables on the meat, sprinkle with a drizzle of olive oil and cook for 30 minutes over very low heat. Serve hot in the tagine dish.

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