Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 5 large floury potatoes (e.g. Rooster) (approximately 800g)
  • 1kg of pork steak
  • 2 onions, peeled and finely chopped
  • 2 courgettes, sliced
  • 1 teasp. rapeseed or olive oil
  • 1 tablesp. cumin powder
  • 1 tablesp. turmeric powder
  • 150g of olives
  • 3 lemons
  • 100-150ml water
  • Handful of fresh mint leaves, roughly chopped
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 91
Cooking time: 140 MIN

A recipe that revisits the classic tagine! The flavours of stewed potato and pork combine in this dish scented with fresh mint, cumin and turmeric.

  1. Peel the potatoes, wash them and cut them into large pieces. Set aside in cold water to prevent blackening.
  2. Cut the meat into pieces.
  3. Wash the courgettes and slice them into rings. In a cast iron casserole, heat the oil and add the spices.
  4. Add the meat and brown it on all sides. Reserve the pieces on a plate.
  5. Add a drizzle of oil and fry the onions until they are translucent.
  6. Place the pork in the casserole and add the olives, courgette and preserved lemons.
  7. Season with salt and pepper and mix well.
  8. Then pour in 100 to 150ml of water, cover and cook over a very low heat for 1 hour 45 minutes. Add the potatoes and continue cooking for 20 to 25 minutes.
  9. Serve your tagine very hot, sprinkled with chopped fresh mint.

Credits: © UE CNIPT / Amélie Roche

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