Occitan-style Olive Tajine

Ingredients

In this Occitan-style adaptation, the Tajine zitoune is infused with the unique flavors and ingredients of Occitan cuisine. While the original Moroccan version primarily uses spices like cumin, coriander, and turmeric, the Occitan-style Tajine incorporates herbs like thyme, rosemary, and bay leaves. Additionally, the dish is enriched with the use of red wine, which adds depth and complexity to the sauce. These adaptations give the dish a distinct Occitan flair while still maintaining the essence of the original Moroccan recipe. We alse have the original recipe for Tajine zitoune, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 zucchinis, sliced 2 zucchinis, sliced
• 1 eggplant, diced 1 eggplant, diced
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 cups (470 ml) beef or vegetable broth 2 cups (470 ml) beef or vegetable broth
• 1 cup (180 g) green olives, pitted 1 cup (180 g) green olives, pitted
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons dried thyme 2 teaspoons dried thyme
• 2 teaspoons dried rosemary 2 teaspoons dried rosemary
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large, heavy-bottomed pot or Tajine over medium heat.
2. 2.
   Add the lamb shoulder chunks and brown them on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Add the sliced red bell peppers, zucchinis, and diced eggplant to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Return the browned lamb to the pot and pour in the red wine. Allow the wine to simmer for a couple of minutes to reduce slightly.
6. 6.
   Add the beef or vegetable broth, tomato paste, dried thyme, dried rosemary, and bay leaves to the pot. Stir well to combine all the ingredients.
7. 7.
   Season with salt and pepper to taste. Cover the pot and simmer over low heat for about 2 hours, or until the lamb is tender and the flavors have melded together.
8. 8.
   Stir in the pitted green olives and cook for an additional 10 minutes.
9. 9.
   Remove the bay leaves before serving.
10. 10.
    Serve the Occitan-style Olive Tajine hot with crusty bread or couscous.

Treat your ingredients with care...

• Lamb shoulder — For a more tender result, marinate the lamb shoulder in olive oil, garlic, and herbs overnight before cooking.
• Red wine — Choose a full-bodied red wine, such as Syrah or Grenache, to enhance the flavors of the dish.
• Green olives — If you prefer a milder olive flavor, you can soak the olives in water for a few hours before adding them to the Tajine.

Tips & Tricks

• To enhance the flavors, let the Tajine rest for a few hours or overnight before serving.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the Tajine during the last few minutes of cooking.
• Feel free to add other vegetables like carrots or potatoes to the Tajine for added variety.
• For a smoky flavor, you can grill the eggplant before adding it to the Tajine.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Occitan-style Olive Tajine in individual bowls or on a large platter. Garnish with fresh herbs like parsley or cilantro for a pop of color. Accompany the dish with crusty bread or fluffy couscous to soak up the flavorful sauce.

Presentation advice

To make the dish visually appealing, arrange the tender lamb chunks and colorful vegetables on top of the sauce. Drizzle a little olive oil over the Tajine before serving to add a glossy sheen. Sprinkle some dried thyme or rosemary leaves on top for an extra touch of elegance.