Tagine of Lamb and Zucchini

_{Photo © Christine Benlafquih}

Zucchini – also known as courgette – is another great vegetable to use in a light, summer tagine. Cinnamon, ginger, saffron and olive oil give exotic, fragrant flavor in this easy recipe for Tagine of Lamb and Zucchini. Beef or goat meat can be substituted for the lamb.

Although I prefer the taste and texture of zucchini best when cooked in a traditional clay or ceramic tagine, I often use a pressure cooker when I'm in hurry. Instructions for both of these methods, as well as cooking in a conventional pot, are included in the recipe.

As with many Moroccan main dishes, the meat in Tagine of Lamb and Zucchini is secondary to the vegetables, and one fills up by scooping everything up with delicious crusty bread. Try making either Moroccan Semolina Bread or Moroccan Wheat Bread.