Moroccan Lamb or Beef Tagine with Onions and Tomatoes

This is a simplified version of a traditional Moroccan tagine. Tastes great with either beef or lamb. Perfect for summer, this light, easy Tagine with Onions and Tomatoes makes a nice change from heavier meat and veggie combos. Enjoy this delicious Moroccan recipe..

Ingredients: 

• 1 1/2 lbs. (700 g) lamb or beef, cut into 2" or 3" pieces 
• 3 or 4 large white or yellow onions, thickly sliced 
• 3 cloves garlic, finely chopped or pressed 
• 1/4 cup chopped fresh parsley and/or cilantro 
• 1/4 cup olive oil 2 tablespoons butter 
• 1 1/2 teaspoons salt, or to taste 
• 1 1/2 teaspoons ginger 
• 1 teaspoon black pepper 
• 1/4 teaspoon white pepper 
• 1/4 teaspoon Ras el Hanout 
• 1/4 teaspoon cinnamon (optional) 
• 1/4 teaspoon saffron threads, crumbled (optional)
• 2 large tomatoes, sliced 
• 1/4 cup golden raisins (optional)

Preparation: 

Pressure Cooker Method :

• In a pressure cooker, mix together all ingredients except the tomatoes and raisins. Cook for about 10 minutes over medium heat, stirring occasionally, until the meat is browned. Add 2 cups of water, cover tightly, and bring to pressure. Cook with pressure over medium heat for 20 minutes. 

• Interrupt the cooking to add the sliced tomatoes (and the raisins, if using). Cover, bring back to pressure, and cook over medium heat for another 25 minutes. Remove the cover, reduce the liquids to a thick sauce, and serve.

Conventional Pot Method :

• In a large, heavy-bottomed pot, mix together all ingredients except the tomatoes and raisins. Cook for about 10 minutes over medium heat, stirring occasionally, until the meat is browned. Add 2 cups of water, cover, bring to a simmer and cook for about an hour, checking occasionally to be sure there is adequate liquid. 

• Add the sliced tomatoes (and the raisins, if using), cover, and cook for another 45 minutes to an hour, or until the meat and tomatoes are very tender. Reduce the liquids to a thick sauce, and serve.