Savory Moroccan Lamb or Beef Tagines Recipe With Almonds and Rice (2024)

• 2 1/4 pounds (1 kilogram) lamb, or beef, cut into 2- or 3-inch pieces

• 2 large onions, grated, or very thinly sliced

• 3 cloves garlic, pressed or finely chopped

• 1 teaspoon ginger, optional

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon saffron threads, crumbled

• 1/2 teaspoon turmeric

• 1 or 2 cinnamon sticks

• 1/3 cup butter, or vegetable oil

• 2 to 3 cilantro sprigs, tied into a bouquet

  See Also

  2 Ingredient Lemon Bars Recipe

• 1 cup (100 grams) almonds, blanched and peeled

• 1 to 2 tablespoons honey, optional

• 1/2 teaspoon cinnamon

• 2 cups rice

• 4 1/4 cups water, broth, or combination of both

• 1 to 2 tablespoons butter

• 2 teaspoons salt (reduce or omit if using broth)

• Freshly ground black pepper, to taste

• Ginger, to taste

• 3 to 4 threads saffron, optional

• 1 teaspoon granulated sugar, optional

Cook the Meat and Almonds

1. In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and butter. Brown the meat for a few minutes over medium heat, stirring occasionally.

2. Add 2 1/2 to 3 cups of water, the cilantro, and the almonds. You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions. Over high heat, bring the meat and liquids to a fast simmer.

Pressure Cooker Method

1. If using a pressure cooker, cover tightly and continue cooking over high heat until pressure is achieved.

2. Reduce the heat to medium, and cook with pressure for 50 minutes.

3. Release the pressure and check to see that the meat is tender enough to break apart with a fork.

4. If it isn't, add water if necessary and cook with pressure for another 10 minutes.

5. When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick.

6. Taste and adjust seasoning.

Pot Method

1. If using a pot, cover and simmer the meat over medium heat for 2 to 2 1/2 hours, until the meat is very tender and breaks apart easily with a fork. If necessary, add water during cooking to prevent the meat from scorching.

2. When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick.

3. Taste and adjust seasoning.

Cook the Rice

1. Prepare the rice while the meat and almonds are stewing. Place 4 1/4 cups water or broth in a pot. Add the salt, butter, sugar, and rice and bring to a boil. Stir, cover the potand reduce the heat to low.

2. Cook the rice, undisturbed, for about 25 minutes or until the rice is tender and the liquids are absorbed.

3. Remove from the heat and keep covered to hold warm until serving time.

To Serve

1. Toss the rice with a fork and arrange it into a mound on a large platter.

2. Make a well in the center and add the meat.

3. Spoon the almonds and sauce over the meat and rice and serve immediately. Moroccan tradition is to gather communally around the serving dish, with each person eating from his own side of the platter.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• lamb
• dinner
• moroccan
• family dinner

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