Do you want to taste one of my favorite Moroccan Tagines?
Prepare to enjoy some of the most amazing flavors of Morocco!
In pressure cooker,
Heat 1/3 cup oil
Cook or Fry up 1 large onion chopped
One the onion is clear, add:
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bouillon cube, lamb
- 1/2 packet of saffron (yellow coloring)
- 1 teaspoon ginger
- 1 clove of garlic
- 1 cup water
Cut 1/2 Kilograms of beef meat into large cubes. Moroccans love meat on the bone, however, most of our friends like it boneless.
Brown the 1/2 kilograms of lamb meat. Add 2 cups water and cook under pressure for approximately 45 minutes. Check meat and return to cook if not tender.
Prunes (350 grams): Wash in hot water. Cook in sauce pan. Drain and wash off.
Add 2 teaspoons of sugar and 1 teaspoon of cinnamon and prunes to tagine. Bring it to a simmer for a few minutes.
Almonds: Blanch and brown in butter and salt. Sprinkle on top of tagine before serving.
Serve this tasty tagine in a deep circular dish or if you have one, a moroccan tagine pot.
How do you eat this tagine?
To properly enjoy any Moroccan tagine, you need to have some flat dipping bread. Taking a small piece of bread (Khubz), you dip into the tagine and grab the juicy meat, prunes and sauce. For more tips on Moroccan etiquette, read our full blog: How To Avoid Having An Awkward Morocco Etiquette Story. Enjoy…