The Amazigh Tagine

The Amazigh or Imazighen (indigenous North African peoples) originated this earthenware pot and cooking method. The conical lid retains steam, enabling slow, flavorful cooking with minimal water—perfect for arid regions. Here’s a classic recipe for Amazigh (Berber) Tagine, showcasing the traditional conical arrangement of vegetables around tender meat—so beautifully pictured above! Amazigh Tagine Recipe (Lamb or Beef + Vegetables) Ingredients (serves 4) Meat & Base 1 lb (≈450 g) beef or lamb, cut into 2–3″ chunks ¼–⅓ cup olive oil Aromatics 1 medium onion, sliced 1 medium onion, finely chopped 3–4 garlic cloves, minced Vegetables (arranged conically) 3–4 small potatoes, quartered 3–4 medium carrots, halved/quartered (Optional) 4 small zucchini (whole) or alternate veggies: peas, green beans, turnips, tomatoes 1 small bell pepper, cut into strips Parsley and/or cilantro tied in a bouquet 1 small jalapeño or fresh chili (optional) 1 preserved lemon, quartered A handful of olives (green or black) Spice Mix 1 tsp salt 1 tsp ground ginger ½ tsp black pepper ½ tsp turmeric ½ tsp paprika ½ tsp ground cumin ¼ tsp cayenne (optional) Pinch of saffron threads (optional) Liquid ~2½ cups water (reserve from rinsing spices) Instructions Prep & arrange base Drizzle olive oil in the tagine base. Layer the onion rings, scatter chopped onion and garlic. Place meat Form a central mound with meat (bone-side down for conical support). Spice mix Combine spices in a small bowl. Sprinkle some over the meat base. Season vegetables Toss vegetables in remaining spice mix. Arrange veggies Stand veggies around meat in a cone shape. Top with pepper strips, herb bouquet, jalapeño, preserved lemon, and olives. Add water Rinse the spice bowl with 2½ cups water and pour into the tagine. Cook Cover and simmer gently (~20 min to start), then reduce to low heat. Cook until meat and vegetables are tender: ~3 hr for beef, ~4 hr for lamb. Use a diffuser if cooking on stovetop to prevent cracking. Add water if liquid runs too low. Serve Remove from heat and serve directly from the tagine while still hot. Variations & Tips Chicken version: Use 1½ cups water, reduce cooking to ~2 hours, parboil harder veggies. Vegetarian version: Substitute meat with hearty vegetables like butternut squash, peas, green beans, carrots—prepare spice marinade, sauté onions, layer veggies, pour marinade, cook 50–60 minutes, and top with olives and lemon 10 minutes before finishing.