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Tagine Lham bil Jelbana
Moroccan Beef and Pea Tagine
A fragrant and comforting Moroccan beef stew with tender peas, bright preserved lemon, and fresh cilantro. Traditionally cooked in a tagine pot, but a Dutch oven works beautifully. This dish is especially delightful in spring when peas are at their freshest.
๐ง ์ฌ๋ฃ
- 800 g Beef chuck
- 2 tbsp Olive oil
- 1 large Onion
- 4 cloves Garlic
- 1 tbsp Fresh ginger
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric
- 1 Cinnamon stick
- 1/4 tsp Saffron threads
- 2 cups Beef broth or water
- 1 Preserved lemon
- 500 g Fresh peas
- 1/2 cup Fresh cilantro
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a tagine base or a heavy-bottomed pot (like a Dutch oven) over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned. This browning is crucial for flavor. Remove the browned beef to a plate.
โฑ๏ธ 10-15 minutes - 2
Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic.
โฑ๏ธ 7-8 minutes - 3
Stir in the ground cumin, coriander, and turmeric. Cook for 30 seconds, stirring constantly, until the spices are fragrant. Return the browned beef (and any accumulated juices) to the pot. Add the cinnamon stick and the soaked saffron (if using). Pour in the beef broth or water, ensuring the liquid comes about halfway up the sides of the beef. Bring to a simmer.
โฑ๏ธ 5 minutes - 4
Cover the tagine or pot tightly. Reduce the heat to low and simmer gently for 1.5 to 2 hours, or until the beef is very tender. Stir occasionally, adding a splash more broth or water if it looks too dry. The beef should be easily pierced with a fork.
โฑ๏ธ 1.5 - 2 hours - 5
Add the sliced preserved lemon rind and the shelled fresh peas to the pot. Stir gently to combine. Cover and continue to simmer for another 20-30 minutes, or until the peas are tender and bright green, and the sauce has thickened slightly. If using frozen peas, add them during the last 10 minutes of cooking.
โฑ๏ธ 20-30 minutes - 6
Stir in the chopped fresh cilantro. Taste and adjust seasoning with salt and pepper if needed. The preserved lemon is salty, so taste before adding more salt. Remove the cinnamon stick before serving.
โฑ๏ธ 2 minutes - 7
Serve the tagine hot, garnished with extra fresh cilantro. It's traditionally served with couscous, crusty bread, or rice to soak up the delicious sauce.
โฑ๏ธ N/A
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the best flavor, use fresh, in-season peas.
- โPreserved lemons are key to the authentic flavor; they add a unique salty, tangy, and slightly floral note. Rinse them well before use.
- โDon't skip browning the beef; it builds a deep flavor base.
- โA tagine pot provides the best results due to its conical lid, which circulates steam, but a Dutch oven is a great alternative.
- โThis dish is even better the next day as the flavors meld.
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- Add quartered artichoke hearts along with the peas.
- Substitute fava beans (broad beans) for the peas, adding them when they are tender.
- Include a pinch of cayenne pepper or a small dried chili for a touch of heat.