Moroccan Tagine with beef or lamb carrot recipe
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My mother-in-law taught this simple Moroccan recipe to me, who served this Moroccan bread as a family dessert to lift everyone up. The olives and lemons preserve the unique, impeccable flavor. If you like things spicy, add a little kayenne'i pepper or Ras el Hanout to the ginger, coriander and cinnamon Moroccan seasoning. Harissa can be prepared on the side.
Use beef, lamb or goat cut into 3-inch pieces.
Cooking time is a matter of cooking time. When preparing in a conventional pot, allow it to double if cooking with clay or ceramic markings.
What you need
1 to 1 1/2 lbs. cooking time. (500-700 g) beef, lamb or goat 1 medium onion, chopped 3 cloves garlic, finely chopped or pressed 1/4 cup finely chopped fresh cilantro or parsley 1 1/2 tsp chopped ginger 1 tsp salt or to taste 1 tsp turmeric 1/2 tsp black pepper 1/4 tsp ground cinnamon 1/4 tsp Ras el Hanout (optional) Cayenne&#Pepper, to taste (optional) 1/3 cup olive oil ————————————————– – 2 lbs. (1 kg.) Carrots, peeled and lengthwise 1/2 cup red or green olives 1 canned lemon, cut into quarters and seeds removed 1 teaspoon butter
How to make it
Bloc method
Stir the meat into a mixing bowl with the onion, garlic, parsley, spices and olive oil. Brown meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water, cover and cook the meat for 25 minutes if using beef and about 35 minutes if using lamb or goat. Add the carrots, adding more water if necessary, so that the stock almost reaches the top of the carrot. Cover and pressure cook for about 10 minutes. Add the olives, preserved lemon and a teaspoon of butter and reduce the sauce until it is quite thick.
Standard pot method
Mix the meat with the onion, garlic, cilantro or parsley, spices and olive oil in a Dutch oven or pot. Brown meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water, cover, and cook meat for about 1 hour if using beef and about 1 1/2 hours if using lamb or goat. Occasionally check the stock level and add more water if necessary during cooking. Add the carrots and enough water so that the stock reaches almost to the top of the carrot. Baste and cook the carrots until almost tender, about 20 minutes. Add the olives, preserved lemon and teaspoon of butter and continue cooking, uncovered, to reduce the sauce until it is quite thick.
Clay or Ceramic Tagine Method
Chop the onion and tie in a bunch of parsley or cilantro instead of chopping. Don’t take. Pour about half of the olive oil into the tagine base. Divide the onions among the bottom and place the carrots on top of the onions. Stir in the garlic and spices to coat the meat. Place the meat in the center of the tagine, on the bone or fatty sides. To rinse the vats, turn 1 cup of water in a bowl and add it to the water and the remaining olive oil to the tagine. Chop the parsley into pieces and divide the olives and reserve the pulp in a lemon wedge. Cover the tagine and place in a diffuser over medium-low to medium heat and let the tagine come to a simmer. It may take a while so be patient. Once the boil is reached, reduce the heat to the lowest temperature necessary to maintain the boil and simmer for 3 to 4 hours or until the meat and carrots are very tender. Nutrition Guidelines (per serving) Calories 450 Total fat 24 g Saturated fat 6 g Saturated fat 14 g Cholesterol 86 mg Sodium 652 mg Carbohydrate 29 g Fiber 7 g Protein 31 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
