It seems that warm weather has barely taken hold in Casa, and already friends have been sharing veggies and herbs from their backyard garden. Last week I was the lucky recipient of celery, parsley, lettuces, radishes and zucchini. While most of those found their way into the salad bowl, the zucchini was stewed with cinnamon, ginger, saffron and olive oil in this easy and light Lamb and Zuchhini Tagine recipe. Beef or goat meat can be substituted for the lamb.
Although I like 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.
Photo © Christine Benlafquih
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