Although Moroccans prefer to use a tagine made of clay which is better in terms of taste and is also healthy, most Moroccan chefs prepare this dish in a pressure cooker to speed up the cooking process. You can choose the best and most appropriate method for you. Cooking on the tagine takes a long time to cook, while the pressure cooker takes a shorter and faster period.
Lamb Barkouk Tagine with almonds
- Pressure cooker
- 2 lbs of beef or lamb chops
- 1 Large onion finely chopped
- A bunch of coriander and parsley cut into small pieces
- 3 garlic cloves minced
- 1/4 cup of olive oil
- 1 teaspoon black pepper
- 1 tablespoon ginger powder “white pepper”
- 1/2 teaspoon of turmeric
- 1 pinch of salt to taste
- 1 teaspoon saffron can be replaced with food coloring
- For the topping:
- 1 Cup of prunes
- 1 Cup of toasted almond
- 1 teaspoon of cinnamon
- 1 tablespoon of sugar
- 1 tablespoon blossom water
- Using the pestle or what is called in Morocco the mehraz or Mortar, put the parsley, coriander, garlic and salt, and we crush it until it becomes soft and all the ingredients are mixed.
- Put the parsley and garlic mixture in a bowl, then add the other spices, black pepper, ginger, saffron and turmeric, mix all together well.
- In the pressure cooker, add the onions, oil, meat and the seasoning that we made, add two tablespoons of water, and mix everything on a low heat, until all the ingredients are fried; and the onions become very soft and the water we added disappears and only the oil remains, of course with constant stirring so that the ingredients do not stick.
- Add an amount of water until it covers the meat completely, close the pressure cooker well, turn the heat to the medium and leave it on the fire until the meat is cooked and the water decreases and knowing that the water is less, the cooker must be moved from time to time
- Open the pressure cooker and make sure that the meat becomes soft, it takes about an hour to cook the meat, depending on the quality of the meat.
- If the meat is not tender, you can add a small amount of water and close the pot again until the meat is well cooked.
- The important thing is that after the meat becomes soft; leave the pot on a low heat until the meat is fried and the broth becomes very sour and the onions become dark brown, we turn off the heat
- In the sense that the onions become honeyed, a large amount of broth should not be left, because the basis of the deliciousness of the Moroccan tagine in its broth is that it becomes very heavy. The broth should be tasted to make sure of the salt, if it needs salt it should be added
- Serve and enjoy your Barkouk Tagine