1 lb of buffalo stew meat( u can use lamb or veal ,mutton , whatever you prefer will b ok but this is originally buffalo stew recipe ,siwan originated )
2 TBS olive oil
salt and pepper
1/2 tsp dried thyme
1 tsp cumin and smoked paprika
Worcestershire sauce - a few hearty drizzles*( adding this is my tip they dont use that in the original recipe duh its the nomad no one there heard of worcestershie sauce :))
2 large carrots, sliced ( i often used baby carrots )
1 cup frozen peas
1/2 an onion, chopped
5 small red potatoes, diced
1 large tomato, diced
2 cloves of garlic, minced

Preheat oven to 350 F. Drizzle bottom of tagine with the olive oil. Place meat on top and season it with all the spices. Drizzle some Worcestershire sauce on top. Add all the veggies and then drizzle again with a little more Worcestershire sauce. Throw the lid on the tagine and cook for an hour. Then stir tagine and check to make sure it is not getting too dry. In this case, I found there was sufficient liquid. Then cook for another hour. Serve and enjoy!

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