Moroccan Beef Tagine with Green Beans and Olives

I seriously LOVE this meal !! it is so rich and flavoursome, even the fussiest green beans complainer will eat these beans ❤

You can serve the green beans on top of the meat as traditional or you can mix it through the pot of beef – both ways will equal satisfaction I promise you!

Although this recipe calls for a pressure cooker it is easy enough just to cook in a heavy based pot instead. Just cook the meat until tender and be careful not to let it stick to the pot or it might burn.

This recipe comes from a book called Traditional Cuisine of Morocco – My husband bought it for me at a small bookshop in Morocco after we married. I think he was trying to tell me to learn to cook his favourite meals 😉 and I have done. I’m proud to say that I have mastered almost all of the recipes in this book as well as his mother’s favourites. That’s no easy feat believe me, her food is INCREDIBLE!

Now i’m dreaming of another trip back home to see the family *sighs* I hope we will go back soon!

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Ingredients

approximately 1 and half kilo of ossu bucco
1 kg Green beans (frozen is fine)
1 Large onion diced
3 Medium onions, sliced thinly
6 cloves of Garlic, crushed
2 Tomatoes, halved then grated (discard the skins)
4 Tablespoons fresh parsley, freshly chopped
4 Tablespoons fresh coriander, Freshly chopped
1 generous tsp ground ginger
1 tsp Black Pepper
A generous pinch of imitation saffron powder
1 teaspoon salt
2 teaspoons chicken stock powder
1/2 small teacup vegetable oil
1/2 small teacup olive oil
2 Tablespoons butter
Red olives if desired for decoration

Method

Arrange pieces of meat (washed) in a pressure cooker. Add the garlic, ginger, saffron, papper and salt. Pour on the oil and lightly fry for 4-5 minutes, add the tomato and the diced onion.

Put enough water just to cover and bring to the boil. Bring cooker to pressure then turn it down to a simmer and cook for 45 minutes.

Meanwhile steam the green beans and cut into 3cm pieces.

Melt the butter in a pan and add the 3 sliced onions and sprinkle the stock over and fry very gently until golden (8-10 minutes) low heat, don’t let them burn. To this add the beans, pepper, half of the parsley and half of the coriander. Let cook over the very low heat for about 5 minutes and add salt to taste.

Once meat is cooked add the remaining parsley and coriander and lightly fry for a few minutes, if necessary cook longer to reduce the sauce.

To serve – Arrange pieces of meat on a round plate, spoon sauce over the meat and decorate with the green beans and red olives if desired.

Moroccan Lamb Shanks with Chickpeas, Lemons and Olives

I love this delicious sticky meal, it is so seriously satisfying and comforting and the lemons really give it a lift in flavour.

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Ingredients

  • 6 x lamb shanks, trimmed
  • 2 x brown onions, diced
  • 1 L chicken stock
  • 5 cloves garlic, crushed
  • 2 x cans chickpeas, rinsed
  • 1 cup kalamata olives, rinsed
  • 2.5 Tbls fresh ginger, grated
  • 1 cup seasoned flour to coat lamb
  • 1/3 cup fresh lemon juice
  • 1 x zest of a whole lemon
  • 1 tspn lightly toasted saffron, steeped in hot water
  • 1 tspn salt
  • 1 tspn pepper

Method

Wash meat then pat dry and coat in the flour mix. 3 at a time brown in a large heavy based pot in olive oil then move to a plate.

Add the Garlic, Ginger and Onions and cook until the onions begin to soften.

Add the juice, rind, saffron, and stock then simmer for a minute. Add the lamb then cover with the mixture.

Cook for 1 and 1/2 to 2 hours or until the lamb is very tender and falling from the bones.

Add the chickpeas and cook for 10 minutes then add the olives and cook for 5 minutes until heated through.

Serve with rice or crusty bread

Moroccan Meatball Tagine

Ok … I know that I have cooked this meal in a Tagine, but you can cook it in any heavy based pot. No dramas 🙂 I hope that you love this, it is my Mother in law’s recipe.

This recipe is also delicious with beef mince.

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Ingredients

  • 500 g lamb mince
  • 2 x brown onions, grated
  • 5 x large tomatoes, halved then grated – discarding their skins
  • 1 handful parsley, finely chopped
  • 3 cloves garlic, crushed
  • 3 Tbls olive oil
  • 1 tspn salt
  • 1 tspn pepper
  • 2 Tbls ground paprika
  • 2 Tbls ground cumin
  • Eggs as needed per person

Method

Mix the lamb mince with 1 grated brown onion, half of the chopped parsley, salt, pepper, 1 Tbs of the paprika and the same for ground cumin. Mix well until smooth then roll into small balls and fridge until firm. 1 hour or so…

The sauce…

Grate 5 good sized tomatoes and discard the skin. add the other grated onion and fry in olive oil until they begin to melt a bit. Add the garlic and the other half of the parsley then cook a few minutes. Add the remaining spices and maybe 2 cups of water and cook covered stirring occasionally until thickened and yummy. Add the balls and cover for about 20 minutes.

Crack eggs on top then cover until poached

Lamb tagine with prunes, almonds and eggs

My husband is Moroccan so naturally I cook a lot of Moroccan food in our home. This delicious tagine is always a crowd pleaser or a special occasion meal that you and your family will love.

Yeah yeah so many eggs but hubby loves them.
Yeah yeah so many eggs but hubby loves them.

Ingredients

  • 5 x lamb shanks, or lamb chops/pieces trimmed
  • 2 x large brown onions, diced
  • 3 x large garlic cloves, crushed
  • 1 tspn black pepper
  • 1 tspn salt
  • 1 Tbls ground ginger
  • 1 tspn saffron threads, toasted lightly and crushed
  • 1/2 tspn imitation saffron
  • 1 x stick cinnamon
  • 1/4 cup pure olive oil
  • 1/4 cup butter
  • 1 cup pitted prunes
  • 4 Tbls sugar
  • 3 Tbls ground cinnamon
  • 1/4 cup blanched almonds, lightly toasted
  • 5 x eggs, boiled hard and halved

Method

In a large heavy based pot mix the meat, onions, garlic, 1 Tbs of the Ground cinnamon, spices and the oils. Brown for a few minutes over a medium heat.
Add 4 Cups of water and the coriander over a high heat and bring to a fast simmer.
Cover and simmer on a medium to low heat for about 2 ½ hours, stirring around occasionally or until meat is well cooked and very tender. ( If necessary add small amounts of water to the pot to prevent it boiling down to nothing and burning on the bottom of pan )
About 1 ½ hours into the cooking remove 2 cups of the sauce and put aside in a small pot.

For Prunes

When meat is in it’s last 30 minutes of cooking use the reserved sauces and add the Prunes, sugar and the cinnamon. Bring to the boil then gentle simmer until the prunes are tender and the sauce has thickened slightly. Turn down to very low to keep warm until the meat is ready.

To serve

Put meat onto a very large deep serving plate with some sauce from it’s pan. Top with the Prunes and pour syrup completely over everything finally topping with scatterings of Almonds and finally the eggs.

Serve with a good salad and fresh bread to mop up the glorious sauces.