Honeyed carrot and new potato tagine (a Maroque recipe)

Full of the flavours of Morocco

2 large onions, cut into eights 1 garlic glove crushed 10gm butter 1 tbsp olive oil 300gm small new potatoes washed, larger ones cut in half 200gm carrots, peeled and cut into large chucks 75gm pitted prunes 250ml vegetable stock 3tbsp honey 1/2 tsp ground cinnamon pinch saffron 1/2 tsp cumin seeds 1/4 tsp ground ginger Salt and pepper to taste Toasted slivered almonds to serve

1. Heat the oven to 200oc. In a frying pan melt the butter and olive oil and fry the onions until soft and brown. Transfer these to a tagine or casserole dish.

2. In the same frying pan add the potatoes, carrots and garlic, a little more oil if needed and gently fry to lightly brown. Add these to the tagine along with all the other ingredients and stir well.

3. Cover with a lid and cook in the oven for about 45 minutes until the vegetables are tender and the sauce has a syrupy consistency.

4. Scatter with the almonds and serve.

Serves 4

printed from www.maroque.co.uk