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..

Ingredients: 

• 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

Preparation: 

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.

Moroccan Kofta Meatballs Recipe in Butter Sauce

Kofta usually made by meat. You can make these Moroccan meatballs from beef, lamb, turkey or a combination of meats. This is really a good recipe in Moroccan style. So lets try the recipe at your home..

Ingredients: 

• 1 lb. (about 1/2 kg) ground beef, lamb or turkey 
• 2 tablespoons very finely chopped onion 
• 2 tablespoons chopped fresh parsley 
• 2 tablespoons chopped fresh cilantro 
• 1 teaspoon paprika 1 teaspoon cumin 
• 3/4 teaspoon salt, or more to taste 
• 1/4 teaspoon cinnamon 
• 1/8 teaspoon black pepper or cayenne pepper 

For the Sauce :

• 4 tablespoons butter 
• 1 tablespoon chopped parsley and/or cilantro 
• 1 teaspoon lemon juice, or more to taste 
• 2 or 3 saffron threads, crumbled (optional)

Preparation: 

• Mix the ground meat with the onion, parsley, cilantro and spices. Knead the mixture well, and if time allows set the meat aside to allow the flavors to blend for a half hour (or longer in the fridge).

• Shape the kefta into small meatballs. These can be as tiny as marbles, but I usually make mine about 3/4 inch in diameter. 

• Melt the butter in a large saute pan or frying pan over medium heat and add the meatballs. Cook, stirring frequently, until the meatballs are browned on all sides. 

• Add the lemon juice, parsley and saffron to the pan. Continue cooking the meatballs for a few minutes longer while the sauce reduces to the the consistency of melted butter. Serve immediately.

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.