This delicious Moroccan tagine recipe is available in a presion cooker, traditional pot or tagine clay. For all methods instructions are given. It's a classic and fragrant with saffron and ginger. Lamb or beef can be supplemented by goat meat.
- Total: 90 mins
- Prep: 20 mins
- Cook: 70 mins
- Servings: 4 to 6 servings
- 1 lb. (about 1/2 kg) lamb or beef, cut into 2" to 3" pieces
- 1 medium onion, chopped (plus one more onion, sliced if cooking in a tagine)
- 3 cloves garlic (finely chopped or pressed)
- 2 teaspoons salt
- 2 teaspoons
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1/4 teaspoon saffron threads (crumbled)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1/2 cup olive oil
- 1 lb. (about 1/2 kg) peas
- 1 lb. (about 1/2 kg) artichoke bottoms
- 1 preserved (optional)
Steps to Make It :
Pressure Cooker or Conventional Pot Method :
- In a press cooker or big , heavy-bottomed pot, mix the food, onions , garlic, olive oil, parsley, cilantro and spices (except the safran) .. Cook for about 10 minutes over medium to medium high heat, stirring several times to make the meat, brown it on all sides. Brown.
- Add approx. 3 cups of water, cover and boil the heat before the pressure or the liquids boil. Decrease heat to mild and cook at pressures for 25 minutes (or cook for 40 to 60 minutes, as usual).
- Add tomatoes, saffron and artichoke. Add a little extra water if the liquids are not up to vegetable level. Cover, place the vegetables back under pressure and cook for 12 to 15 minutes until tender (to cook for 25 to 30 minutes). Take charge of the seasoning and minimize the liquids, if possible, to a rich sauce.
- Serve the meat and vegetables with Moroccan bread.
Clay or Ceramic Tagine Method :
- Parboil for many minutes, rinse and reserve until freshly shelled peas have been used.
- Dress with a little olive oil the foundation of your tagine. Cut a more into rings and scatter the rings on the lower portion of the tagine.
- Mix the meat with the remaining olive oil, cut , garlic and sliced coriander in a bowl and placed on the cuts. Place the meat in the centre and apply the blend to the tagine.
- Surround the meat with the peas and tie the bottoms around the artichoke.
- In the tub used to "rinse" the spices out of the tub, loop around 2 1/2 cup of water and apply this water. If required, apply a little more water to cover the peas just a little.
- Settle over medium to low sun, close the tagin. (If a diffuser is required and recommended for other heating tools, then cook on an electric burner) Stay patient while your tea is drunk — it could take some time. After the liquids have dried up, cook the tagine for approximately 3 hours, check the liquids once or twice in the final hour, and apply some more water only when you believe it is required.
- You can split the meat quickly with your fingers. Tagin is gone. Continue to cook uncovered to minimize if necessary.
- Garnish with strips if you wish. For meat scooping and vegetables, serving the dish straight from Tagine with Moroccan Brown on the side.
- The recipe includes a slice of artichoke. You have to clean up if you are going to use fresh, preferable artichake in Marocco. Bottoms can also be used for frozen artichae.
- The cooking time represents a desire from Morocco for peas that are trapped tenderly. It permits the garlic to fully consume the aromatic sauce. If you use a Netherlands oven or pot, double the cooking times and make for longer when cooking slowly in a dressing room.