Preparation:
Peel the carrots, remove their inside, cut them into little pieces(4 to 5 cm long);put meat in ap pressure cooker with oil garlic, ginger, safran and salt, add water and close the cooker, leave it cook for ½ hour, add carrots, salt, sprinkle with parsley, cover and cook it for 15 to 20 mn. Add the bark of the preserved lemon, olives and lemon juice, reduce the sauce. Serve the meat in a plate, cover it with carrots, decorate with preserved lemon, olives and sauce.

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Moroccan Tagine with Carrots is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
In a container, put the meat cut into pieces, add salt, oil, spices, 1 crunched onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 mn on a middle fire. Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonful s of sugar and 1 soup spoonful of cinnamon, allow to simmer. Add meat, the second crushed onion,sprinkle with 2 soup spoonful of sugar and finish cooking(15 mn), mix frequently. Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallow pan Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame.

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Tagine of meat and prunes is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

Preparation:
Crush the coriander with salt and garlic, mix in a plate with sweet and hot red pepper, cumin, lemon juice, water and olive oil, cover fish with the pickle, tap the back of the fish to make the marinade penetrate, leave it to impregnate for 2 hours. Cover the plate of the oven with potatoes roundels, place the fish over them and cover it with roundels of tomatoes, add the bell pepper slides, sweet and got red pepper and oil, sprinkle with crushed parsley, salt and pepper, decorate with roundels of lemon, water with tomatoes juice, mixed with the pickle, cook for 40 mn on a middle fire, water it with it’s own juice when half cooked, reduce the sauce to have it unctuous, present the fish complete, decorated with half roundels of fresh tomatoes alternated with lemon roundels and parsley.

Check out the only Authentic Lead Free Moroccan Tagines

Moroccan Baked Fish Tagine is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees