Скачать или смотреть Meat Tagine With “Meslalla” Olives - A Traditional (And Delicious) Moroccan Tagine 🫒 🇲🇦

Beef Tagine With Meslalla Olives: A Mouthwatering Dish Of Fork Tender Meat Smothered In Tangy Green Olives

The recipe below can be made with chicken instead of beef and can be made in a traditional tagine with adjusted cooking time.

Ingredients

3 lbs beef shank
1.5c Meslalla Olives Or Moroccan Green olives crushed & pitted
3T olive oil
1 onion, grated
3 cloves of garlic, grated
1.5t ginger
Saffron, large pinch
1t cumin
1t paprika
1T parsley, chopped
1T cilantro, chopped
2.5T freshly squeezed lemon juice
1 preserved lemon, for serving
Salt, to taste

Instructions

Combine olive oil, beef, grated onion, ginger, saffron and salt in a pressure cooker. Sauté for about 10 minutes to allow the flavors to come together, adding the garlic during the last 2 minutes of cooking. Add enough water to barley cover the meat. Cook on high pressure for 45 minutes.

While the meat cooks, lightly crush olives with the back of a chef’s knife and remove pit. Soak pitted olives in warm water for 30 minutes. If you’re using traditional meslalla olives boil the pitted olives in 2-3 changes of water 5 minutes at a time.

Release pressure and add cumin, paprika, parsley, cilantro, fresh lemon juice and drained olives.

Cook again at high pressure for 5 minutes. Release pressure ensuring meat is fork tender. Remove meat and continue to cook over high heat until the sauce starts to thicken. Adjust seasoning.

To serve, place meat in a tagine or serving plate, top with olives and the sauce. Decorate with preserved lemon peel. Serve with crusty bread and enjoy!

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