Name: Moroccan Lamb Or Beef Tagine With Carrots Olives And Preserved Lemon Recipe
Total time: 85 min
Yield: 4
Cuisine: Moroccan

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This easy moroccan recipe was taught to me by my mother-in-law, who served it as a family meal with moroccan bread for scooping everything up. Olives and preserved lemons impart a unique, tangy flavor. If you like things spicy, add a little cayenne pepper or ras el hanout to the moroccan seasoning of ginger, turmeric, and cinnamon. Harissa can be offered as a condiment on the side. Use beef, lamb or goat meat cut into 3" Pieces. Cooking time is for a pressure cooker. Allow double this time if preparing in a conventional pot, and triple this time if cooking in a clay or ceramic tagine. 

How to make Moroccan Lamb Or Beef Tagine With Carrots Olives And Preserved Lemon Recipe

Christine Benlafquih

Crawler

Moroccan

<p>This easy moroccan recipe was taught to me by my mother-in-law, who served it as a family meal with moroccan bread for scooping everything up. Olives and preserved lemons impart a unique, tangy flavor. If you like things spicy, add a little cayenne pepper or ras el hanout to the moroccan seasoning of ginger, turmeric, and cinnamon. Harissa can be offered as a condiment on the side. Use beef, lamb or goat meat cut into 3" Pieces. Cooking time is for a pressure cooker. Allow double this time if preparing in a conventional pot, and triple this time if cooking in a clay or ceramic tagine. </p>

Beef,  lamb or goat meat

Medium Onion,  Chopped

Cloves of garlic,  finely chopped or pressed

Finely chopped fresh cilantro or parsley

Ground ginger

Salt,  Or To Taste

Turmeric

Black pepper

Ground cinnamon

Ras el hanout

Cayenne pepper,  to taste

Olive oil

Carrots,  peeled and quartered lengthwise

Red or green olives

Preserved lemon,  cut into quarters and seeds removed

Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water, cover, and cook the meat with pressure for 25 minutes if using beef, and about 35 minutes if using lamb or goat meat. 

step 1

Add the carrots, adding water if necessary so that the broth almost reaches the top of the carrots. Cover and cook with pressure for about 10 minutes. Add the olives, preserved lemon and the teaspoon of butter, and reduce the sauce until it is quite thick. 

step 2

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