Beef Tagine with Green Peas
Beef Tagine with Green Peas
Ingredients:
Meat base:
§ 300 grams (11
oz.) beef fillet slices, cut into chunks
§ 1 tablespoon
olive oil
§ 1 tablespoon
vegetable oil
§ ½ of onion,
chopped
§ 2 garlic cloves,
crushed
§ 1 tablespoon
finely chopped flat-leaf parsley and cilantro, mixed
§ ¼ teaspoon
ground ginger
§ ¼ teaspoon
ground turmeric
§ Salt and pepper,
to taste
Topping:
§ 100 gams (2/3
cup) shelled green peas
§ ½ preserved
lemon (no pulp, rind only), rinsed and thinly sliced
§ 6 purple olives
Directions:
1- In a
tagine plate, combine the meat chunks, vegetable oil, olive oil, chopped onion,
crushed garlic, chopped parsley and cilantro, and spices. Mix well.
2- Cover and brown the meat, on medium heat, for around 10 minutes.
3- Add 1/2 cup (100 ml) of boiling water and the green peas to the meat. Cover the tagine and cook for another 15 minutes or until the meat is cooked. Check on the tagine from time to time and add water if necessary; there should always be enough liquid for the meat to fully cook.
4- Once the meat is done, top with preserved lemon pulp and olives. Cover and cook for another 5 minutes.
5- Serve immediately with crusty bread.
2- Cover and brown the meat, on medium heat, for around 10 minutes.
3- Add 1/2 cup (100 ml) of boiling water and the green peas to the meat. Cover the tagine and cook for another 15 minutes or until the meat is cooked. Check on the tagine from time to time and add water if necessary; there should always be enough liquid for the meat to fully cook.
4- Once the meat is done, top with preserved lemon pulp and olives. Cover and cook for another 5 minutes.
5- Serve immediately with crusty bread.
