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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)
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1 candied lemon
-
10 cl of olive oil
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1 head of garlic
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1 pinch of saffron filament
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1 tablespoon of ras el hanout brand Samia
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1/2 tsp cumin
-
1/2 coffee of pepper
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1/2 tsp salt
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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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