Stranger Foods

MoroccanPotato tagine

Serves 4 | Prep 15 mins | Cook 50 mins

Potato tagine might not sound like much, but this delicious Moroccan meal is divine. The potatoes soak up all the spices as they cook gently in the sauce, and a drizzle of harissa oil gives a killer kick at the end. Traditionally this humble dish would be served with bread and fried fish from the souk. I enjoy it just as it is for a simple mid-week supper.

Source: Orange Blossom & Honey

Ingredients

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Imperial

x0.5

1 kg Maris Piper potatoes, peeled and halved or quartered, depending on size
4 tbsp olive oil
1 red onion, finely sliced
2 red peppers, deseeded and cut into strips
3 cloves garlic, thinly sliced
4 tomatoes, finely chopped
2 tbsp tomato purée
1 tsp ground cumin
1 tsp ground ginger
1 tsp paprika
500 ml vegetable stock
1 red chilli, pricked
2 tsp harissa
Juice of ½ lemon
small handful finely chopped coriander leaves
10 g flaked almonds
Sea salt and freshly ground black pepper

Instructions

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Tip the potatoes into a pan of boiling salted water and parboil for to cook out the rawness. Drain and set aside.
Meanwhile, heat half the oil in a large pan over a high heat and add the onion and peppers. Stir-fry for to soften. Add the garlic and mix well. Tip in the tomatoes, season well and stir-fry for until they have broken down.
Add the tomato purée and spices to the pan and mix well. Pour over the stock and mix together. Add the potatoes and chilli. The stock should cover the potatoes by about three quarters. Cover, reduce the heat to low, and cook for until the potatoes are soft, but not a mush. Remove the lid and check the seasoning - you may need more salt at this stage. Increase the heat to medium and cook for a few minutes longer to thicken the sauce so that it clings to the potatoes.
Meanwhile, mix the harissa with the remaining olive oil and the lemon juice.
Scatter the coriander and almonds over the cooked tagine and serve immediately with the harissa oil.

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