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Moroccan Lamb or Beef Recipe with Almonds and Rice

While most Moroccan tagines are served with Moroccan bread for dipping in and scooping up meat and sauce, this particular dish is traditionally offered with rice, which yields a presentation similar to kabsa. Crunchy, nutty fried almonds are often used to garnish Moroccan dishes, but here blanched almonds are stewed with the meat, yielding a soft texture and milder flavor. Cooking time is for a pressure cooker. Allow two hours or more if cooking conventionally.

complex18 ingredients18 preparation steps
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Ingredients

  • 2 1/4 pounds (1 kilogram) lamb, or beef, cut into 2- or 3-inch pieces
  • 2 large onions, grated, or very thinly sliced
  • 3 cloves garlic, pressed or finely chopped
  • 1 teaspoon ginger, optional
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon saffron threads, crumbled
  • 1/2 teaspoon turmeric
  • 1 or 2 cinnamon sticks
  • 1/3 cup butter, or vegetable oil
  • 2 to 3 cilantro sprigs, tied into a bouquet
  • 1 cup (100 grams) almonds, blanched and peeled
  • 1 to 2 tablespoons honey, optional
  • 1/2 teaspoon cinnamon
  • 2 cups rice
  • 4 1/4 cups water, broth, or combination of both
  • 1 to 2 tablespoons butter
  • 2 teaspoons salt (reduce or omit if using broth)

Preparation

  1. 1Steps to Make It
  2. 2In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and butter. Brown the meat for a few minutes over medium heat, stirring occasionally.
  3. 3Add 2 1/2 to 3 cups of water, the cilantro, and the almonds. You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions. Over high heat, bring the meat and liquids to a fast simmer.
  4. 4Cook the Meat and Almonds
  5. 5Pressure Cooker Method
  6. 6If using a pressure cooker, cover tightly and continue cooking over high heat until pressure is achieved.
  7. 7Reduce the heat to medium, and cook with pressure for 50 minutes.
  8. 8Release the pressure and check to see that the meat is tender enough to break apart with a fork.
  9. 9If it isn't, add water if necessary and cook with pressure for another 10 minutes.
  10. 10When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick.
  11. 11Taste and adjust seasoning.
  12. 12Pot Method
  13. 13If using a pot, cover and simmer the meat over medium heat for 2 to 2 1/2 hours, until the meat is very tender and breaks apart easily with a fork. If necessary, add water during cooking to prevent the meat from scorching.
  14. 14Cook the Rice
  15. 15Prepare the rice while the meat and almonds are stewing. Place 4 1/4 cups water or broth in a pot. Add the salt, butter, sugar, and rice and bring to a boil. Stir, cover the pot and reduce the heat to low.
  16. 16Cook the rice, undisturbed, for about 25 minutes or until the rice is tender and the liquids are absorbed.
  17. 17Remove from the heat and keep covered to hold warm until serving time.
  18. 18To Serve