279 – Meat Tagine Tfaya Recipe / طاجين اللحم بالتفاية

Feb 24, 2015 | Meat, Tajines

Prep time :

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Complexity :


Ingredients :


  • 1.7 pounds (800 grams) of meat (beef or lamb) – preferably from the neck or leg (cut in medium sized pieces)
  • 2 medium sized onions (grated)
  • 5 tablespoons (75 grams) butter
  • 1/2 teaspoon pepper, 1 teaspoon salt, 1/2 teaspoon turmeric, large pinch saffron
  • A small bunch of fresh cilantro
  • 1 full tablespoon finely chopped cilantro
  • 3 eggs (boiled)
  • 1 tsp ground ginger
  • 5 oz (150 grams) of whole almonds (blanched and fried)
  • water


Directions :

Step 1: Cooking TheMeat
1- First, we are going to brown the meat and onions. On medium-high heat, add the butter to your pot, add the finely chopped onions, and the spices (pepper, salt, tuermiec, and saffron). Saffron is important in this dish.
2- Mix all the ingredients. Once the butter melts, add the red meat (beef or lamb). Use pieces that have bones, for example leg, shoulder, or ribs (cut in medium sized pieces). The bone adds a unique flavor to this tagine.
3- Mix the ingredients. Cover the pot and cook for around 5 minutes until all the meat browns. Stir from time to time.
4- Once the meat is browned, add the bouquet of fresh cilantro and cover the meat with water.
5- Let the meat cook, covered, on medium-high heat, until it is done. The meat is done when it becomes very soft. From time to time, check on the tagine, stir so the meat does not burn, and add water as necessary. Water is needed for the meat to cook but at the end you should have around 1 cup of thick sauce (so only add water as necessary).
6- It will take around 1 hour for the meat to be ready. Use a fork to check that the meat is soft.
7- Once the meat is cooked, removed the bouquet of cilantro from the pot and add the chopped cilantro. Mix.
8- Also, taste the sauce and adjust the salt and pepper accordinlgy. Keep in mind that the sauce will reduce so do not salt too much.
9- Uncover the pot, increase the heat to high, and let the sauce reduce for 5 minutes until you get a thick smooth sauce ( around 1 cup).
Step 2: Frying the Almonds
1- In a flat pan, heat some vegetable oil.
2- Add the blanched almonds to the oil once hot. Fry for a few minutes until the almonds have a beautiful golden color. Make sure not to overcook or the almonds will get burnt.
3- Remove the almonds from the oil and place on a plate covered with paper towel to absorb any excess oil.
Step 3: Serving the Tagine
1- To serve the tagine, first place the meat in a large plate.
2- Pour the sauce over the meat.
3- Peel the boiled eggs and cut them into halves.
4- Top the meat with the boiled egg halves and the fried almonds.
Serve immediately, hot, with Moroccan bread or French baguette. Bon Appetit!

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