This is a meat tajine (the kind of meat, as long as it's red, is up to you) from a cookbook I got in Morocco. You're kind of free as to what you serve it with - in Morocco, I think you'd mostly eat it with Moroccan bread, but I had it with couscous, prepared American style (boiling water and couscous). It was very delicious.
Ingredients:
2 large onions
1 cinnamon stick
3 cloves garlic
1 tsp ground ginger
Pinch turmeric or dried safflower (for color)
Pinch saffron
1.5 pounds meat, preferably bone in.
2-3 cups warm water
Salt
1 tsp ground cinnamon
3 Tbsp powdered sugar
1 c. (approx.) golden raisins
Preparation:
Saute onions, garlic, cinnamon stick, salt, ground ginger and coloring agent agent for a minute, then add the meat. Mix the saffron into the water. When the onions have turned transparent, add the saffron water, then cover. I cooked it for 40 minutes in the pressure cooker - the directions aren't clear as to whether you should cook it in a pressure cooker or a normal pan. If you don't use a pressure cooker, I think more water should be used and the cooking time lengthened to 1.5-2 hours.
After 40 minutes, uncover and add the raisins, ground cinnamon, and powdered sugar. Let the broth cook down until its stewy rather than soupy.
The picture of the dish from the cookbook is here.
Ingredients:
2 large onions
1 cinnamon stick
3 cloves garlic
1 tsp ground ginger
Pinch turmeric or dried safflower (for color)
Pinch saffron
1.5 pounds meat, preferably bone in.
2-3 cups warm water
Salt
1 tsp ground cinnamon
3 Tbsp powdered sugar
1 c. (approx.) golden raisins
Preparation:
Saute onions, garlic, cinnamon stick, salt, ground ginger and coloring agent agent for a minute, then add the meat. Mix the saffron into the water. When the onions have turned transparent, add the saffron water, then cover. I cooked it for 40 minutes in the pressure cooker - the directions aren't clear as to whether you should cook it in a pressure cooker or a normal pan. If you don't use a pressure cooker, I think more water should be used and the cooking time lengthened to 1.5-2 hours.
After 40 minutes, uncover and add the raisins, ground cinnamon, and powdered sugar. Let the broth cook down until its stewy rather than soupy.
The picture of the dish from the cookbook is here.
Comments