1large carrotpeeled, halved crosswise, and quartered
1large zucchinihalved crosswise and quartered
2small white turnipspeeled and quartered
1medium green peppertrimmed and cut lengthwise into 1'' strips
1medium tomatothinly sliced
Instructions
Heat 2 tbsp. oil in a large heavy-bottomed pot over med-high heat. Add lamb in batches and brown on all sides, stirring frequently. Set aside.
In same pot, heat remaining 2 tbsp. oil over medium-low heat, add onions, cook for 15 minutes, then add cumin, cinnamon, paprika, and saffron and season to taste with salt and pepper. Stir, mixing well, and cook until onions are translucent, about 5 minutes more.
In same pot or a warmed tagine, return meat and mix well. Form mixture into a mound in center of pot. Arrange potato quarters around meat, pressing angled sides into mound. Arrange carrots and zucchini the same way. Arrange turnip quarters and green pepper strips alternately around mound. Season vegetables with salt and pepper.
Cook, covered, over medium-low heat, basting occasionally with liquid from bottom of pot, until vegetables are cooked, about 1¼ hours (longer with a tagine 3-4 hours).
Arrange tomatoes atop meat, cook, covered, for 5 minutes more, and serve.