MOROCCAN TAGINE MEAT RECIPE
How To Make MOROCCAN TAGINE MEAT Using TAHOON - TAGINE MEAT SPICE;
Time To Prepper And Cook: About 2 HOURS
Serving Size: 2 Persons
The Tagine meat dish is one of the most famous dishes in Moroccan, North Africa, and Middle-East cuisines. Tagines meat dish that combine meat and vegetables and it is usually made with lamb or beef meat along with garlic, onion, and potato seasoned with Moroccan spies blend.
Moroccan tagine meat is popular family meal, and it’s usually made of beef or lamb meat and traditionally cooked in a ceramic pot or clay pot, and it stewed slow-cooked on the stove or inside the oven.
Moroccan tagine meat mix spices are a combined of many spices such; saffron, cinnamon, ginger, and pepper. Sometimes saffron spice can be replaced with safflower spice because saffron is very expensive and safflower gives almost the same flavor and color to tagine meat.
Beef tagine meat or lamb tagine meat dish can be served with yellow rice or white rice or any type of bread on the side.
Moroccan tagine meat dish is paired with Tahoon – Tagine Meat Spice.
1 lb. Beef Chuck, Under Blade, Center Steak, Boneless Denver Cut or Lamb Leg Boneless Meat
7 Pcs. Fresh Yellow Onions - Small size
7 Pcs. Peeled Garlic Cloves - Large size
10 Pcs. Fresh Tomatoes - Small size
1 tsp. Tomato Paste
1 tbsp. Olive Oil
2 tbsp. Butter (use butter only when you are cooking with beef)
2 tbsp. Tahoon – Tagine Meat Spice Add To Cart 🛒
½ tsp. Sugar
1 tsp. Salt - to your preference
Start cutting the beef or lamb meat into 2-inch dice pieces then put it into a bowl. Add the 1 tbsp. olive oil on top of the meat dices and mix well. Sprinkle a 1 tbsp. of Tahoon – Tagine Meat Spice or (to your preference) on top of the meat and mix it well together with olive oil.
Peel the onion and dice it into small pieces and put it into a bowl. Dice the peeled garlic cloves and put it into the same bowl. Sprinkle ½ (half) tbsp. Tahoon – Tagine Meat Spice or (to your preference) on top of onion and garlic dices and mix it all together. Cut the whole tomatoes into small pieces then place it into a pot, sprinkle ½ (half) tbsp. Tahoon – Tagine Meat Spice or (to your preference) on top and mix it all together.
Place 1 tbsp. butter into a large size nonstick pan over medium heat until the butter melts. Then place the meat dices into the pan and adjust the heat to high. Cook the meat dices with the butter using a large spoon, to stir, for about 5 to 7 minutes until meat is cooked medium rare. Remove the pan from the heat (Do NOT wash it yet and keep the leftover grease in the pan) and transfer the meat dices out of the pan and place it into a large sized clay pot or nonstick pot.
Put 1 tbsp. butter into the same pan used for frying the meat. Place it on medium heat until the butter melts. Add the spiced onion and garlic dices, consistently stir and fry until golden brown. Take the spiced onion and garlic dices from the pan and place it on top of the meat dices in the same pot as the meat.
While the same pan is still on medium heat (Do NOT wash it yet and keep the leftover grease in the pan), place the spiced tomatoes into the pan and cook until it's fried. Place the fried onion and garlic dices on top of fried tomato then add the 1 tsp. tomato paste, ½ (half) tsp. sugar and a 1 cup of water and cook over medium heat until the soup starts boiling.
Place the sauce on top of meat dices in the large clay pot or nonstick pot. Cover the clay pot or nonstick pot and bake it in the oven at 400oF for 30 minutes. After 30 minutes, reduce the temperature to 300oF and cook it in the oven for another 1 hour.
Once everything is cooked, take the pot out of oven, and remove the lid. You may garnish with fried almonds and chopped fresh parsley and serve with white rice or yellow rice or any type of bread. Enjoy!