Suani Tadjine (Kitchen Garden Tagine) is a traditional Tunisian recipe for a classic stew or tagine of lamb and vegetables bound with eggs, layered in a casserole and topped with cheese. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Kitchen Garden Tagine (Suani Tadjine).
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The word 'suani' equates to 'kitchen garden' which both describes the ingredients of the tagine and the richly fertile region from which it comes.
Ingredients:
250g boned shoulder of lamb, diced
1kg small aubergines (eggplants) — the white ones if you can get them, sliced into thin rings
500g courgettes (zucchini), sliced into thin rings
1 onion, chopped
100g peas
2 carrots, scraped and diced
125g strong cheese (preferably goat cheese), grated
vegetable oil for frying
4 tbsp extra-virgin olive oil
1 tsp ground turmeric
8 eggs
salt and freshly-ground black pepper, to taste
Method:
Heat vegetable oil in a large saucepan. Use to first fry the courgette slices until golden brown. Remove with a slotted spoon then use to fry the aubergine pieces until golden brown on both sides. Remove and set aside.
Heat the olive oil in a tagine or a large flame-proof casserole. Add the onion and fry until browned (about 8 minutes) then add the lamb and fry gently for about 12 minutes. Turn the contents of the pan into a bowl and combine with 90g of the grated cheese and four of the eggs. Mix thoroughly to combine.
Crack the remaining eggs into a bowl and beat with the remaining cheese. Season and set aside.
Grease the casserole dish and add a layer of courgette and then aubergine in the base. Scatter over half the peas then pour in the lamb mixture then top with the remaining peas and then the courgette and aubergine slices.
Spread the egg and cheese mixture over the top then sit the casserole dish in a large baking tin. Fill with boiling water, carefully transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until set.
Remove from the oven and carefully turn the tagine onto a plate. Slice into wedges or squares and serve accompanied by harissa, a salad and crusty bread.
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