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Meat Tagine

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Description

Probably the most famous dish out of Morocco. In the old days, the dish will be baked for 3 hours in a clay dish (Tagine). This version of it is made in a pressure cooker. Which makes the meat extremely tender and juicy.

Ingredients

  • 1 kg of veal shank

  • 1 cube rancid butter (smen)

  • 1 candied lemon

  • 10 cl of olive oil

  • 1 head of garlic

  • 1 pinch of saffron filament

  • 1 tablespoon of ras el hanout brand Samia

  • 1/2 tsp cumin

  • 1/2 coffee of pepper

  • 1/2 tsp salt

  • 500 ml of water

Directions

1. Place the meat, garlic, spices, quartered candied lemon, oil and water in a pressure cooker.

2. Mix everything together and distribute the spices well. Close the pressure cooker, put the valve and place it on very low heat (reduce the heat to a minimum) and cook for 3 hours, monitoring the cooking of the meat.

3. Once ready, the meat should be very tender and the sauce reduced. Serve this hot dish, decorated with candied lemon.

Preparation

Total Time:

200

min

Preparation time: 

20

min

Cooking time:

180

min

Serving people: 

4

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