A tagine is a slowly simmered Moroccan stew, the basic Moroccan dish.
There are literally hundreds of recipes for tagines. A tagine slaoui is the shallow earthenware pot in which a tagine is cooked and also served.
2 lbs beef shank or lamb shoulder (cut in small portions)
1 tsp ground ginger
1 medium sized onion (whole)
2 garlic cloves (chopped)
1/2 cup oil
2 tbsps. butter
1 cup Greek or kalamata olives
1 tsp. flour
4 cups water
1 preserved lemon peel (thinly sliced)
1 tsp salt
A sprinkle of saffron.
Put the meat in a saucepan.
Add the following: oil, butter, spices and garlic.
Add the onion (peeled and whole)
Bring to a boil on medium heat.
When the onion is tender remove and set aside.
Add water to saucepan as needed.
Cover saucepan and let boil until the meat is tender.
Approximate time: 1 hour
Meanwhile, puree the onion.
Mix with 2 tbsp. of the sauce from the pan.
Add flour to the mix.
Pour mixture in saucepan and stir contents of saucepan.
Add lemon peel and olives.
Simmer for 10 minutes and remove from heat.
Arrange the meat in a dish, garnish with lemon peel and olives.
Stir the sauce and pour it on top.
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