For 6 people
For 6 people
Peel 2 carrots, then cut them in half and then in quarters. Place them at the bottom of the tagine.
Cut the meat into pieces and place them in the middle of the tagine.
Slice the onions, then peel the potatoes, cut them in half and put them in the tagine.
Peel the remaining carrot and slice it for decoration. Do the same with the zucchini and pepper.
Cut the tomato into slices and place them on top of the tagine.
In a bowl, dice the remaining onion and mix with the chopped coriander and parsley, ras el hanout and 1 tablespoon of olive oil.
Pour the entire mixture into the tagine, then add the paprika, ginger, salt, and pepper. Pour over half a glass of water and 5 tablespoons of olive oil.
Place the tagine in the oven, on full heat for the first 20 minutes, then on medium heat until cooked.
Serve hot.
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