The tajine won’t have the same taste, according to the vegetables, the meat and the type of cooking choosen. Traditionally, it can be eaten directly on the plate with bread.

. Lamb or sheep meat or even chiken
. 3 or 4 onions according to size
. 6 middle carrots
. 2 potatoes
. 2 or 3 zucchini
. 2 or 3 tomatoes
. 2 green bell peppers
. a handful of prunes
. a handful of raisins
. 4 spoond of olive oil
. marocan spices – marocan saffron
. fresh parsley and corriander
. salt and pepper.

In the plate for the tagine cook gently the thin slice onions in the oil without colour.
Add the meat in the pieces in the center of the plate.
Add the vegetables; the prunes and the raisins, distributing on the meat in order to form a cone.
Add the fresh parsley and corriander according to taste
Dust with spices, when you add the vegetables
Cover
Cook gently during two hours at minimum
According to the vegetables used, the tagine can produce more or less sauce.
Supervize constantly, to avoid the overflowing
Serve on the plate with the lid, that you removed the last moment.