Meat and Potato Tagine
Every nation has its version of a meat and potato dish. Every nation has to feed its men and children after all. We all know that our men and children love their comfort food. We also know that they have more than that in common but we won’t get into that today. We love them just the way they are. Let’s leave it at that.
Tagine of beef or lamb and potatoes is Morocco’s version of a comforting meat and potato dish. Its way to keep its men happy and children well fed. It is a wonderfully satisfying dish to share with family and friends. There are so many versions of this tagine. Try it and adapt it to your likes. Add preserved lemons, if you wish. Sprinkle it with chopped parsley. Dunk fresh bread in the sauce. Make it yours and you’ll love it all the more.
Beef or Lamb and Potato Tagine
1 medium onion, minced or grated
2 garlic cloves, minced or pressed
1/4 cup olive oil
1 pound stewing beef or lamb, cut into 4 pieces
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon turmeric powder
Sea salt and freshly ground pepper, to taste
2 1/2 cups water or broth, or more if needed
6 sprigs parsley
2 large potatoes, peeled and quartered lengthwise
1/2 cup olives of choice
Place the onion, garlic, olive oil, meat, chili powder, cumin, ginger, turmeric, salt and pepper in a medium pot. Sauté the meat over medium heat, turning occasionally, 5 to 7 minutes.
A dd the water and parsley. Cover with a lid and cook 50-60 minutes. Discard the parsley.
Add the potatoes. Cover and cook, 15-20 minutes, or until the potatoes are tender. Add the olives a few minutes before turning off the heat.
Note: Alternatively, you could assemble all the ingredients in a slow cooker and forget about it.