A superb tajine from Morocco
Tajines are the second favoured dish in Morocco, right after couscous. Cooked from all types of meat and vegetables, as well as, at times, with almonds, fruit and eggs, they are on the everyday menu.
In Morocco, tajines are cooked over very low heat for many long hours, at times overnight, producing in almost every case, a tasty dish.
On the other hand, the tajine in this recipe was created for the fast-paced lives of the rushing North American cooks. Despite the traditional slow-cooking process being the authentic one, the methods below still produce a superb nourishing and delectable dish.
Egg and Almond Stew - Tajine Tufaaya
Serves 4 to 6
3 tablespoons butter
2 medium onions, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 pinch saffron
2 pounds beef or lamb, cut into 1-inch cubes
6 1/2 cups water
4 tablespoons finely chopped fresh coriander
4 tablespoons olive oil
1/2 cup slivered almonds
4 hard-boiled eggs, shelled and quartered
Melt butter in a saucepan, then add the onion, salt, pepper, paprika, cayenne, saffron and meat. Stir-fry over medium heat until meat begins to brown then add water and coriander. Cover, then cook over low heat for 2 hours or until meat is well cooked, stirring occasionally and adding more water if necessary. Turn off heat and set aside.
Heat oil over medium-low in a frying pan, then add almonds and sauté until golden. Remove from oil and set aside.
Place meat with its sauce in a serving platter, then garnish with almonds. Place egg quarters spaced evenly on top, then serve hot with instant couscous or cooked rice.