Beef & Olive Tagine

A Tagine is very similar to the English style Casserole, it's a slightly soupy
dish usually cooked with a type of meat and a selection of seasonal vegetables,
there are soooo many variations of Tagine, on this occasion we will be using
lean Beef, Potato and Green Olives, also known as Lahem Bil Badada wa Zaytoon
and you're sure to be licking your fingers by the end of it.

Servings: 5

Author:

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour

Course:

Main Course

Cuisine:

Moroccan

Keywords:

Quick & Easy

Instructions

1 Mix the meat with chopped onion, garlic, chopped parsley, spices, and olive oil.
2 Brown the meat & spice mix over a medium heat for about 10 minutes, stirring
occasionally, the pot doesn't need to be covered at this point
3 Add 3 cups of water and cover the pressure cooker. Cook the meat under pressure
for about 40 minutes starting the timer from when it whistles and heat is
reduced.
4 When the time is up you can put the pressure cooker under a cold tap to hasten
the cooling process, this allows you to release the whistle and open the lid
sooner. ALWAYS WAIT UNTILL ALL AIR IS RELEASED before attempting to open.
5 Check that the meat is tender and if so you can then add the potatoes, olives,
and preserved lemon.
6 If necessary, add more water so that the gravy ALMOST reaches the top of the
potatoes then partially cover and simmer for about 15 minutes, or until the
potatoes are cooked and the sauce is reduced & thickened.
7 Taste for salt and adjust the seasoning if necessary before completely done. you
can then serve the stew into a pretty tagine or traditional Moroccan plate if
you have one. When serving, serve the meat pieces first around the plate,
followed by the potatoes on top, then add the olives & gravy evenly around the
plate before garnishing with the preserved lemon on the top centre.

Beef & Olive Tagine

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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