Tagine of Meat and Oranges


Ingredients

  • Meat Ingredients: 2 pounds / 1 kilogram lamb or beef meat
  • Meat Ingredients: 2 large onions (finely chopped or sliced)
  • Meat Ingredients: 1 tablespoon butter
  • Meat Ingredients: 2 tablespoons vegetable oil
  • Meat Ingredients: 2 tablespoons of orange juice and water as necessary
  • Meat Spices: 1 teaspoon salt, 1⁄2 teaspoon black pepper
  • Meat Spices: 1⁄2 teaspoon ground ginger, 1⁄2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, 2 cinnamon sticks, A large pinch saffron threads
  • Orange Ingredients: 4 large oranges (preferably navel)
  • Orange Ingredients: 0.5 pound / 250 grams tangerines (optional)
  • Orange Ingredients: 1 cup / 250 grams white sugar
  • Orange Ingredients: 1 cinnamon stick and 4 cloves
  • Orange Ingredients: water
  • Other: 1 ounce / 25 grams roasted sesame seeds

Directions

  1. Step 1: Directions for Cooking the Meat
    1. drizzle the vegetable oil in a tagine, casserole, or large heavy pot. Add the chopped onions, the meat, butter, and meat spices. mix well. Cover the pot and sear the meat, on low heat, for 15 minutes. turn the meat over from time to time and add a bit of water if necessary.
    2. Add the orange juice and mix well. Add 1 cup of cold water. Cover, increase the heat to medium-high and bring to a boil. Cook, covered for 45 minutes or until the meat is very tender.Check on the meat from time to time and add water if necessary; there should always be enough sauce in the pot for the meat to fully cook.
    3. once the meat is done, continue cooking, uncovered, for a few minutes until the sauce slightly thickens.
  2. Step 2: Directions for Caramelizing the Oranges
    1. while the meat is cooking, run a citrus peeler down the length of the oranges and tangerines, removing the rind in thin strips. if you do not own a citrus peeler, you can just peel the oranges with a paring knife and thinly slice the peel. keep the orange pulp as it is going to be used later on for decoration.
    2. Place the orange peel slices in a sauce pan and add enough cold water to cover them. Slowly bring the water to a boiling point, then place the lid over the saucepan, and let the orange peel cook for 10 minutes. once done, drain the peel from the water.
    3. to make the syrup, add sugar and 2 cups of water in a different saucepan. Stir over low heat until the sugar is dissolved. Add the orange peel slices, cinnamon stick, and cloves to the syrup and cook gently until the orange strips begin to look transparent.
  3. Step 3: Serving
    to plate this dish, you should first place the meat, pour the sauce over it, and add the caramelized orange peel on top. Slice the orange pulp, dip it in the caramelized orange zest syrup, and place decoratively on top and around the meat. Finish by sprinkling roasted sesame seeds. Serve hot with crusty bread.

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