Wednesday, May 19, 2010

Moroccan Tajine

Tajines in Moroccan cuisine are slow-cooked dishes braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Tajines can be made vegetarian or with meat. The preferred cuts of lamb are the neck, shoulder, cooked until it is falling off the bone. It can be made with any meat. Moroccan Tajines often combine lamb or chicken with a medley of ingredients and seasonings. My favourite combination is lamb and olives, which i ate in an iftar party  hosted by a Moroccan family! It is generally presented in a large serving plate which is shared by 5- 6 people and is served with breads.
I would love to share this simple and delicious recipe with you... 

Meat - 500 gms (preferably large pieces)
Onions - 2
Garlic pods - 3
olive oil - 2 tbsp
Lemon juice - 1tsp
Pepper powder - 1/2 tbsp
Ginger powder - 1 tsp
Cumin powder - 1 tsp
a pinch of saffron or orange colorant (optional)
corriander leaves (chopped) - 1/4 cup
Green olives(seedless) - 300 gms
salt to taste 
1. Mix all the spices together with 1 tbsp of water.
2. Marinate the meat with this mixture for 2 hours.
3. In a separate pan, fry grated onions in olive oil until they are transparent.
4. Now add the marinated meat to the onions and mix well.
5. Add 1 litre of water and cook the meat until tender. (You could as well pressure cook the meat for quick results)
6. Take out the meat from the sauce.
7. Add olives to the remaining sauce and cook for 5- 10 mins. until the sauce thickens a little bit.
8. Finally add the meat to the sauce and serve with a bread !

1 comment:

  1. Thanks for posting all these great recipes! This is better than the three cookbooks on Middle Eastern food that I bought.


Thank you so much for visiting my space and taking your precious time to leave a comment :)