Carrot Tagine peas and potatoes

Ingredients for 4 persons)
3 pieces of meat (less than 300g)
1 onion
2 potatoes
1 carrot
3 handfuls of frozen peas and carrots
1 tsp salt
1 tsp paprika
1 tsp ginger
1 tsp turmeric
1/2 tsp pepper
1 clove garlic, grated
1 meat broth
Olive oil
Sunflower oil
Parsley
Peel the onion and cut it into small dice.
Place the tagine over low heat, add a drizzle of olive and sunflower oil, then the diced onions and the meat. Stir until the meat is browned. Add the spices, broth and garlic and stir.
Add a glass of water, cover the tagine so that the meat cooks.
Meanwhile, wash and peel the potatoes and the carrot then cut them into strips.
When the meat is half-cooked, open the tagine and arrange your vegetables (peas last).
Salt again, pepper again if necessary and add the chopped parsley.
Cover the tagine and simmer for about 30 minutes.