You may also like
Categories:
marinade olive oil vinegar hanout spice mix garlic Tagine olive oil onion garlic fresh cilantro parsley ground ginger hanout spice mix ground cumin saffron cinnamon sticks water green olives golden raisins almonds lemon honey salt white rice
Viewed: 45 - Published at: 3 years agoIngredients
- Marinade
- 1 1/2 boneless sirloin steaks, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon vinegar
- 1 teaspoon ras el hanout spice mix
- 1 garlic clove, crushed
- Tagine
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon fresh cilantro
- 1 tablespoon fresh parsley
- 1 teaspoon ground ginger
- 1 teaspoon ras el hanout spice mix
- 1 teaspoon ground cumin
- 1 -2 pinch saffron
- 2 cinnamon sticks
- 2 cups water
- 1/2 cup green olives, pitted
- 1/4 cup golden raisins or 1/4 cup currants
- 1 -2 tablespoon sliced almonds
- 1/2 preserved lemon, flesh removed & cut into thin strips
- 3 tablespoons honey
- salt & pepper, to taste
- cooked white rice
Method
- Mix together the ingredients for the marinade then refrigerate for 2-3 hours.
- Heat the oil in a large tagine over medium-low heat. Add the onions, garlic, & beef then cook until the beef has browned on all sides, around 5 minutes.
- Turn the heat to low then add the spices, cinnamon sticks, cilantro, parsley, & olives. Pour in the water & beef bouillon.
- Cover & cook for 1 hour. Stir in the roasted almonds, raisins, lemon strips and the honey. (Add another 1/2 cup of water if needed.).
- Let simmer, covered for 30 minutes, until the sauce has reduced beings to be thick. Serve over hit white rice.
