Try this easy Moroccan Lamb Tagine with cauliflower, preserved lemons and olives. Beef or goat may be substituted for the lamb.
You can parboil the cauliflower before adding it to the meat, but I don't usually bother. I like the cauliflower to absorb as much of the flavorful sauce as possible.
The method of preparation for this dish is the same as for Tagine with Cabbage.
The cooking time indicated is for a pressure cooker. Allow double the time if using a pot or Dutch oven.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 1 1/2 lb. lamb, cut into 2" to 3" pieces
- 1 tomoato, grated
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped or pressed
- handful of fresh parsley, chopped
- handful of fresh cilantro, chopped
- 1 1/2 teaspoons ginger
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon turmeric (or pinch of Moroccan yellow colorant)
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 cup olive oil
- 1 large head of cauliflower, broken into large florets
- 1 preserved lemon, quartered and seeds removed
- 1 large handful of red olives
- 1 to 2 tablespoons lemon juice (optional)
Put the meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, and spices into a pressure cooker or pot. Stir to mix well.
Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn the meat and brown it on all sides.
Add about three cups of water, cover the pressure cooker or pot, and increase the heat to high. If using a pressure cooker: When pressure has been achieved, reduce the heat to medium and cook for 35 minutes. If using a pot: When the liquids are boiling, reduce the heat to medium and simmer for about 1 1/2 hours, or until the meat is tender. Check occasionally to be sure there are still liquids.
When the meat has cooked, add the cauliflower, preserved lemon, olives and lemon juice. If necessary, add enough water to almost cover the cauliflower. Rapidly simmer the cauliflower, partially covered, about 15 to 20 minutes, until the cauliflower is tender and the sauce is reduced to the level of the meat.
Serve with Moroccan bread for scooping up the meat and vegetables.