Meat and Vegetable Tagine in a Clay Pot

Ingredients

• as desired and according to the number of people mixed vegetables
• as desired small onions
• as desired cherry tomatoes
• as desired hot peppers
• 1.5 cups tomato juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• optional lamb chops
• optional if meat fat is unavailable oil
• optional if meat fat is unavailable ghee

Instructions

1. Cut the potatoes and carrots into large pieces, as they need longer to cook in the oven.
2. Cut the peppers, zucchini, and remaining whole vegetables, and prepare them for cooking.
3. Combine all the vegetables in the clay pot or in an alternative stainless-steel or aluminum vessel.
4. Place the peppers on top in the clay pot, as the chef mentioned.
5. Add the salt over the vegetables in the clay pot.
6. Add the black pepper over the vegetables in the clay pot.
7. Add dried pepper or paprika over the vegetables in the clay pot.
8. Add the tomatoes to the clay pot.
9. Place the meat in the clay pot with the vegetables.
10. Add the small onions whole to the clay pot, if available.
11. Add the lamb chops to the clay pot if desired.
12. Pour the tomato juice over the ingredients in the clay pot.
13. When using the clay pot or a metal vessel, place the ingredients that take longer to cook first, such as the meat and fats.
14. Cover the clay pot with its lid before placing it in the oven.
15. Cover the stainless-steel or aluminum tray with aluminum foil if using it instead of the clay pot, before placing it in the oven.
16. Place the clay pot in the center of the oven.
17. Turn on both the top and bottom oven heat while baking the tagine.
18. Leave the clay pot in the oven until the recipe is cooked; the chef stated that the time was exactly 1 hour and 30 minutes.