Ingredients:
500g lamb (or beef)
2 onions, grated
1 stock cube
1 tbsp honey
Half teaspoon salt.
Teaspoon pepper.
5 apricots
5 prunes
1 red chilli
1/3 lemon juice
half tin chopped tomatos or 2-3 fresh tomatoes, chopped
75g green beans
100 g broccoli
can chickpeas
* Add a teaspoon ginger. I don't like it so I didn't use any. I normally use red chilli and lemon instead although agree it's not a proper substitute :P
500g lamb (or beef)
2 onions, grated
1 stock cube
1 tbsp honey
Half teaspoon salt.
Teaspoon pepper.
1/2 teaspoon saffron threads, crumbled (optional)
1/2 teaspoon turmeric (that will give the dish nice colour, you can use 1/8 teaspoon Moroccan yellow colorant)
mint, thyme, rosemary or whatwver spices you like.1 cinnamon stick (optional)
2 cloves garlic, pressed or finely chopped5 apricots
5 prunes
1/3 cup butter or vegetable oil
100 g (1 cup) almonds, blanched and peeled
Vegetables (optional)
1 carrot1 red chilli
1/3 lemon juice
half tin chopped tomatos or 2-3 fresh tomatoes, chopped
75g green beans
100 g broccoli
can chickpeas
* Add a teaspoon ginger. I don't like it so I didn't use any. I normally use red chilli and lemon instead although agree it's not a proper substitute :P
Preparation:
Cook the Meat and Almonds. In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and butter. Brown the meat for a few minutes over medium heat, stirring occasionally.
Add 2 1/2 cups of stock, the cilantro, prunes, apricots and the almonds. (You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions.) Over high heat, bring the meat and liquids to a fast simmer.
Pressure cooker method. If using a pressure cooker, cover tightly and continue cooking over high heat until pressure is achieved. Reduce the heat to medium, and cook with pressure for 50 minutes. Release the pressure and check to see that the meat is tender enough to break apart with a fork. If it isn't, add water if necessary and cook with pressure for another 10 minutes.
When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick. Taste and adjust seasoning.
Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks apart easily with a fork. If necessary, add water during cooking to prevent the meat from scorching.
When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick. Taste and adjust seasoning.
So here's the recipe for a tagine cooked in a pressure cooker or a pot. I personally not the greatest fan of pressure cookers as I don't really get the sensation of the different flavours of ingredients although would use it if I were to make a tagine dish without vegetables. I purchased this lovely tagine dish and I absolutely love it. I normally cook the meat in a pan, then put it all into a tagine dish. Poor over the stock and cook in the oven 1-1,5hr. Then add the vegetables and cook for another 30-45min
Add 2 1/2 cups of stock, the cilantro, prunes, apricots and the almonds. (You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions.) Over high heat, bring the meat and liquids to a fast simmer.
Pressure cooker method. If using a pressure cooker, cover tightly and continue cooking over high heat until pressure is achieved. Reduce the heat to medium, and cook with pressure for 50 minutes. Release the pressure and check to see that the meat is tender enough to break apart with a fork. If it isn't, add water if necessary and cook with pressure for another 10 minutes.
When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick. Taste and adjust seasoning.
Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks apart easily with a fork. If necessary, add water during cooking to prevent the meat from scorching.
When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick. Taste and adjust seasoning.
So here's the recipe for a tagine cooked in a pressure cooker or a pot. I personally not the greatest fan of pressure cookers as I don't really get the sensation of the different flavours of ingredients although would use it if I were to make a tagine dish without vegetables. I purchased this lovely tagine dish and I absolutely love it. I normally cook the meat in a pan, then put it all into a tagine dish. Poor over the stock and cook in the oven 1-1,5hr. Then add the vegetables and cook for another 30-45min
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