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ten
people.Medium
3 hr
Published 1995
The principal spices used in this dish are ginger and saffron. It can be garnished, served in the tagine slaoui with lemons and olives. Finely chopped onions bring out the taste of the meat. A touch of garlic and a bunch of coriander add a subtle flavour.
Put oil, ginger, saffron and salt in the taoua, dilute with half a pint of water poured on little by little. Cut the meat in pieces and roll in this mixture. Add sufficient water almost to cover the meat. Put in the onions and coriander. Cook on a quick fire. Take out the meat when it is cooked, let the sauce reduce until it is thick and oily. Put the meat back with the olives and lemons