Moroccan beef tagine with a traditional touch

 Moroccan Meat Tagine: A Traditional Recipe with Irresistible Flavor

Ingredients for Meat Tagine:

• 1 kg lamb meat (cut into medium pieces)                                                       
• 2 medium onions (finely chopped)
• 3 garlic cloves (crushed)
• 3 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tomatoes (grated)
• 1 cup water or meat broth
• A handful of chopped cilantro and parsley
• 100 g green olives (pitted)
• 1 preserved lemon (cut into slices, optional)

How to Prepare Meat Tagine:

1. Heat olive oil in a tagine or heavy pot over medium heat.                                                                            
2. Add onions and garlic, sauté until translucent.                                                                                        
3. Add meat pieces and brown on all sides.                                                                                                      
4. Add spices (ginger, cinnamon, turmeric, paprika, black pepper, and salt) and mix well to coat the meat.                                                                                                                                                               
5. Add grated tomatoes and stir ingredients together.                                                                                   
6. Pour in water or broth, cover the tagine, and simmer on low heat for 1 to 1.5 hours until the meat is tender.                                                                                                                                                      
7. After the meat is cooked, add olives, cilantro, parsley, and preserved lemon. Let it cook for another 10 minutes on low heat.

After that, serve the tagine hot with Moroccan bread to your loved ones. I hope you follow the steps carefully. (Moroccan Meat Tagine) Leave your thoughts in a comment.        

 

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