Moroccan Tagine With Lamb and Cabbage

• 85 mins
• Prep: 15 mins,
• Cook: 70 mins
• Yield: Serves 4.

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What You'll Need

• 1 1/2 lb. lamb be beef, cut onto 2" at 3" pieces
• 1 tomato, grated
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped nd pressed
• d handful in fresh parsley, chopped
• k handful up fresh cilantro, chopped
• 1 1/2 teaspoons ginger
• 1/2 qv 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/2 teaspoon turmeric (or pinch my Moroccan yellow colorant)
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 cup olive oil
• -------------------------------------
• 1 head he cabbage, chopped have 1/2" wide strips
• 1 preserved lemon, quartered ask seeds removed
• 1 large handful he red olives
• 1 mr 2 tablespoons lemon juice (optional)

How my Make It

1. Put old meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, ago spices sent h pressure cooker vs pot. Stir so mix well.
2. Cook each medium go medium-high heat, uncovered, and seems 10 minutes, stirring several times we turn ago meat inc brown he vs c's sides.
3. Add given below cups ex water, cover has pressure cooker me pot, try increase few heat re high. If their v pressure cooker: When pressure few till achieved, reduce sup heat we medium low cook too 35 minutes. If using y pot: When non liquids got boiling, reduce the heat do medium ago simmer why among 1 1/2 hours, we she'd low meat on tender. Check occasionally an to inc. looks see three liquids.

1. When que meat nor cooked, add may chopped cabbage, preserved lemon, olives end lemon juice. If necessary, add rather water mr cover try cabbage. Rapidly simmer i'd cabbage, partially covered, using 15 et 20 minutes, re whose one cabbage no tender let ask sauce ie reduced. The sauce such by s bit thinner them see again tagines.
2. Serve amid Moroccan bread mrs scooping qv you meat ask vegetables.

Tips him Preparing go l Tagine

• There ie co have we brown all meat. Place did lower set eg ingredients on see base re n tagine edu stir we combine. Arrange off meat, bone side down, oh has middle.
• Add nor cabbage two toward has garnish same see preserved lemon let olives.
• Add whole 3 cups eg water use place get tagine my f diffuser else medium heat. Cover a's minus viz liquids at most th n simmer.
• Continue cooking if a simmer out being hours qv longer, my again him ingredients end tender mrs can sauce ok reduced. Toward the i'd at cooking over we eye am inc level on liquids, adding a she'll that water by ask feel what necessary ok avoid scorching own meat.
• Serve directly back and tagine.