ingredients:
Half a kilo of beef or lamb
A large onion, finely chopped
A bunch of coriander and parsley, cut into small pieces
3 garlic cloves, chopped
A quarter cup of olive oil
A small spoon of black pepper
1 tablespoon ginger powder “white pepper”
Half a teaspoon of turmeric
Salt to taste
1 teaspoon saffron “replaceable with food coloring”
Decorating components:
50 g prunes
50g fried almonds
1 teaspoon cinnamon
A tablespoon of sugar
A tablespoon of orange blossom water
steps:
Put the parsley and garlic mixture in a bowl, then add the other spices to it, black pepper, ginger, saffron and turmeric and Mix all together well.
In a pressure cooker, we add onions, oil, meat and the marinade that we have made, add two tablespoons of water, and mix all over a low heat, until all the ingredients fry and the onions become very soft and the water that we have added disappears and only the oil remains, of course with constant stirring so that the ingredients do not stick.
Then we add an amount of water unless it covers the meat completely, close the pressure cooker well, turn the fire to the medium and leave it on the fire until the meat is cooked and the water becomes less, and knowing that the water is less, the cooker must be moved from time to time, only we feel that the water has become less, we open the pressure cooker And we make sure that the meat is tender. It takes almost an hour to cook the meat, depending on the quality of the meat.
If the meat does not become tender, you can add a small amount of water and close the saucepan again until the meat cooks well.
The important thing is that after the meat becomes soft, we leave the saucepan on a low heat until the meat fries and the broth becomes very luscious and the onions become dark brown in color. Meaning, the onion becomes honey, a large amount of broth should not be left, because the main reason for the flavor of the Moroccan tagine in its broth is that it becomes very heavy. The broth should be tasted to make sure of the salt, if it needs salt it should be added.