Tagine #3: Beef & Plum

I think this will be my last tagine at least for this week. I think I am all tagined out.  Instead of following a recipe for this last tagine, I decided to go off on my own and just throw together what I think would taste good. And as luck would have it, I think it’s the best tagine I have made so far.
Here’s what I did: 
From the Korean market, I bought some short ribs and browned them in the bottom of the tagine. Then I added onions, garlic, ginger, bay leaves, some cinnamon sticks and since I couldn’t find preserved lemons at the Korean market, pickled plums. These I have to admit were quite interesting. I thought they would be tart and sweet, but were in fact, very salty. Great! Those will be a perfect replacement for the olives which I didn’t have either.

I added some cilantro and just a little bit of water. I have to admit that I still don’t have the amount of water to add correct just yet. My tagines always seem to come out just a little bit too watery. Or maybe that’s the way they are supposed to be?
Anyway, after 1 hour and a house full of great aromas, here’s the end result.
I stole the idea of adding hard boiled eggs from the lamb tagine recipe I recently read.
I served it with a simple salad of lettuce, carrots and artichoke hearts and we drank a nice Italian red wine. That’s the closest I could get to Morocco from my wine cellar.

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