طاجين الخضر باللحم في خطوات مبسطة 🇲🇦👌 الطاجين المغربي باللحم |Tajine Marocain au boeuf et légumes

beef

🥗Healthier: chicken

💰Cheaper: lamb

Chicken is leaner, while lamb is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier, while sunflower oil is often cheaper.

Prepare the marinade in a bowl: add 1 teaspoon turmeric, 1 teaspoon ginger, 0.5 teaspoon white or black pepper, a little natural saffron, 1.5 teaspoons salt, 1 tablespoon finely chopped parsley, and 1 tablespoon finely chopped coriander.

Add 3 cloves of mashed or finely chopped garlic and 6 tablespoons of water to the marinade; mix until homogeneous.

Marinate 1 kg of beef pieces with the marinade, ensuring they are well coated. Cover and let it absorb the marinade for at least half an hour to overnight in the refrigerator.

On medium heat, place a plate and set the tagine pot on it. Add 4 tablespoons of a mixture of vegetable oil and olive oil.

Add the marinated meat pieces to the tagine pot, followed by 1 large onion cut into small cubes. Fry together for about 10 minutes, stirring occasionally until the onions wilt and the meat changes color.

Add 1 large finely grated tomato over the meat and onions to help thicken the broth.

Add 200 grams of green beans, 2 carrots cut into thin long pieces, 1 green zucchini, 200 grams of green peas, and 2 potatoes cut into quarters, distributing the vegetables aesthetically.

Close the tagine pot and reduce the stove temperature to low. When it reaches boiling point, use a spoon to prevent broth from leaking out, and water the vegetables with the formed broth.

Cook for about 1 to 1.5 hours, depending on the quality of the meat.

After cooking, add 2 tablespoons of olive oil and garnish with chopped parsley and coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens