Tagine of Yam, Carrots and Prunes is a traditional Algerian recipe for a classic vegetarian tagine of yam with baby onions, carrots and prunes in spiced vegetable stock with herbs and spices. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Tagine of Yam, Carrots and Prunes.
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This is a classic 'winter warmer' of a tagine from the Atlas Mountains of Morocco, where the temperature can drop to below freezing in winter. The use of yam in this dish indicates a West African influence. As this is a fairly sweet-tasting tagine it's typically served with couscous and a green salad that includes some bitter leaves in a lemon and oil dressing.
Ingredients:
3 tbsp olive oil
a little smen or butter
25–30 pearl onions, blanched and peeled
900g yam, peeled and cut into bite-sized chunks
2–3 carrots, cut into bite-sized chunks
150g ready to eat pitted prunes
1 tsp ground cinnamon
1/2 tsp ground ginger
2 tsp runny honey
450ml vegetable stock
leaves from a small bunch of fresh coriander, finely chopped
leaves from a small bunch of mint, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 200°C (Gas mark 6).
Heat the olive oil and smen (or butter) in a heat-proof casserole dish (or tagine) and stir in the onions. Cook for about 5 minutes until
the onions are tender, then remove half of the onions from the pan and set aside.
Add the yam and carrots to the pan and cook until lightly browned. Stir in the prunes with the cinnamon, ginger and honey, then pour in the stock. Season well, cover the casserole and transfer to the pre-heated oven, cooking for about 45 minutes.
Stir in the reserved onions and continue cooking for a further 10 minutes. At this point gently stir in the chopped coriander and mint. Serve the tagine immediately.
