Spiced Potato Tagine (Batata Mchermla)

Ingredients

• 1 1/2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup diced tomatoes, with juices
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups vegetable broth
• 1 preserved lemon, rind only, finely chopped
• 1/3 cup green olives, pitted
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat and add the chopped onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Soften onion
2. 2

   Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute.

   1:00 · Cook garlic and paste
3. 3

   Stir in the diced tomatoes, cumin, paprika, ginger, cinnamon, and cayenne, and cook until the tomatoes break down slightly, about 3 minutes.

   3:00 · Cook tomato mixture
4. 4

   Add the halved potatoes, vegetable broth, salt, and black pepper. Stir to coat the potatoes evenly in the sauce.

5. 5

   Bring to a simmer, then reduce heat to low, cover, and cook until the potatoes are tender when pierced with a fork, 25 to 30 minutes, stirring occasionally.

   25:00 · Simmer potatoes
6. 6

   Stir in the preserved lemon rind and green olives, and simmer uncovered for 5 minutes to meld the flavors.

   5:00 · Simmer with olives and lemon
7. 7

   Taste the sauce and adjust salt and pepper as needed. Remove from heat and sprinkle with chopped cilantro before serving.