Preparing Tagine with Meat, Onions, Raisins, and Garnished with Quince
Ingredients:
Meat: 1 kg (lamb or beef, as preferred).
Onions: 2 to 3 large onions (finely chopped).
Raisins: ½ cup (soaked in warm water for 10 minutes).
Quince: 2 to 3 pieces (peeled and sliced).
Oil: A mix of olive oil and vegetable oil (4 tablespoons).
Ghee: 1 tablespoon (optional).
Spices:
1 teaspoon ginger.
½ teaspoon turmeric.
1 teaspoon ground cinnamon.
½ teaspoon black pepper.
Salt to taste.
Honey: 2 to 3 tablespoons (as preferred).
Water: 1 ½ to 2 cups (or as needed).
Toasted almonds: For garnish (optional).
Cinnamon sticks: 1 to 2 sticks (for added flavor).
Preparation Method:
1. Preparing the Meat:
1. In a tagine or a deep pot, heat the oil and ghee over medium heat.
2. Add the meat pieces and sauté until slightly browned on all sides.
2. Adding Onions and Spices:
1. Add the chopped onions to the meat and stir until the onions soften and become translucent.
2. Mix in the ginger, turmeric, black pepper, and ground cinnamon, and stir well to coat the meat with the spices.
3. Cooking the Quince:
1. Place the quince slices around the meat in the tagine.
2. Pour enough water to cover the ingredients.
3. Cover the tagine and let it simmer on low heat for 1 to 1½ hours (depending on the type of meat), stirring occasionally.
4. Adding Raisins and Honey:
1. Once the meat is cooked, add the soaked raisins and cinnamon sticks.
2. Gradually drizzle the honey over the tagine and gently stir to blend the flavors.
5. Final Touches:
1. Allow the tagine to cook on low heat for an additional 10-15 minutes until the sauce thickens.
2. For extra crunch, garnish with toasted almonds if desired.
Serving:
Serve the tagine hot with Moroccan bread or plain white rice.
Enjoy the unique blend of sweet raisins and honey combined with the aromatic quince flavor.
> Tip:
For the best results, use a ceramic tagine, as it retains heat and enhances the flavors beautifully.
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