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Saturday, 5 January 2013

Moroccan Style Lamb or Beef Tagine with Potatoes

This is a simplified version of a traditional Moroccan tagine. Tastes great with either beef or lamb. This easy tagine recipe is a popular family meal in Morocco.Enjoy this Moroccan Recipe..

  • 1 lb. (about 1/2 kg) lamb, beef or goat meat 
  •  1 1/2 lbs. (700 g) potatoes, peeled and sliced 
  • 1/3 cup olive oil 
  • 1 large onion, sliced 
  • 3 cloves garlic, pressed or finely chopped 
  • 2 teaspoons salt, or to taste 
  • 1 teaspoon ginger 
  • 1 teaspoon turmeric 
  • 1/2 teaspoon pepper pinch of saffron threads, crumbled (optional) 
  • small handful of parsley and cilantro sprigs, tied into a bouquet 
  • large handful of red or green olives 
  • 1/2 or 1 whole preserved lemon, quartered

Conventional Pot or Pressure Cooker Method 
  • Chop the onion rather than slicing it. Cut the potatoes into wedges rather than slices. Chop the parsley and cilantro. 
  • Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a large pot or pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water and cover. If using a conventional pot, simmer the meat for about 1 1/2 hours; if using a pressure cooker, cook the meat with pressure for about 35 minutes, or a little longer if using lamb or goat meat. 
  • Add the potatoes, olives and preserved lemon, adding water if necessary so that the broth almost reaches the top of the potatoes. Partially cover and simmer for about 15 minutes, or until the potatoes are tender and the sauce is reduced until thick. Towards the end of the cooking, taste for salt and adjust the seasoning if necessary.

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