Tagine Bil Kok Moroccan Recipes

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
• Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Steps:

• In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and sauté the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours. Discard the cilantro.
• Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Bring the sauce in the casserole back to a simmer.
• Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.
• Note: To toast and crush saffron, place threads in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes. Crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using.

Steps:

• In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and saute the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours. Discard the cilantro.
• Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Bring the sauce in the casserole back to a simmer.
• Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.
• Note: To toast and crush saffron, place threads in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes. Crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using.