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Lio, the owner of the Aspects Gallery Inn & Spa, presents his art and his work in this exciting video for EasyRecipesWith.com. Moroccan Five Spice Couscous Atlantic with Atlantic Salmon dishes can be found on tables from France to Morocco. It is very important for me to bring a diversity of recipes from all over the world and it is a pleasure to introduce Lio Mag and his culinary genius to my website.
Home » Howto & Style » Cooking » Popular Moroccan Recipe » Easy Recipes With Moroccan Five Spice Couscous and Atlantic Salmon
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Meat Tagine with Eggs (L’ham Maghdour bel Beid – from Rabat) Part 2
Meat Tagine with Eggs (L'ham Maghdour bel Beid - from Rabat) 4 servings Medium 2 hours For the Tajine 1 teaspoon salt 1 teaspoon turmeric 1/2 teaspoon black pepper A few saffron threads saoked in 60ml water 1 teaspoon of fermented butter (smen) 1 kg beef shank 3 white onions, choped Handful finely chopped parsley 1 cinnamon stick water for cooking 4 tablespoons oil (half olive, half vegetable) For Garnish Eggs (1 per person) Juice of 1/2 lemon Toasted almonds Fresh parsley (for serving) 1- In a large pot, combine the salt, turmeric, black pepper, saffron with its soaking water, fermented butter (smen), and the beef pieces. Mix well to coat the meat evenly with the spices. 2- Place the pot over medium heat and sauté the meat for about 5–7 minutes until it lightly browns and releases its aroma. 3- Add the chopped onions, parsley, and cinnamon stick. Cover and cook on low heat for 15 minutes, allowing the onions to soften and release their juices. 4- Pour water until it barely covers the meat, add the olive oil and vegetable oil, cover, and let cook for about 1:30 hours, or until the beef becomes tender and the sauce thickens. 5- In a small frying pan, place a ladle of the tajine sauce over medium heat. Crack one egg into the sauce. Try to keep the egg whole. Cook for a few minutes then squeeze a little lemon juice over it, and continue cooking to your desired doneness. Repeat according to the number of servings (1 egg per person). 6- Transfer the beef to a serving dish, pour the sauce around the meat, garnish the top with the cooked eggs, toasted almonds, and fresh parsley, and serve hot with Moroccan bread.