Traditional Moroccan Dishes - Lamb or Beef Tagine with Almonds and Rice - Moroccan Rice with Meat and Almonds

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: Serves 4.

Ingredients:

• 1 kg (2 lb. 3 oz) lamb or beef, cut into two- or three-inch pieces
• 2 large onions, grated
• 3 cloves of garlic, pressed or finely chopped
• 1 teaspoon ginger (optional)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon saffron threads, crumbled
• 1/2 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
• 1 cinnamon stick (optional)
• 1/3 cup butter or vegetable oil
• small handful of cilantro sprigs, tied into a bouquet
• 100 g (1 cup) almonds, blanched and peeled
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• 1 tablespoon sugar or honey (optional)
• 1/2 teaspoon cinnamon
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• 2 cups medium or long-grained rice
• 4 1/4 cups water
• 1 tablespoon butter
• 2 teaspoons salt
• 1 teaspoon sugar (optional)

Preparation:

Cook the Meat and Almonds

In 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.
Add 2 1/2 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.
Pressure cooker method. If using a pressure cooker, cover tightly and continue cooking over high heat until pressure is achieved. Reduce the heat to medium, and cook with pressure for 50 minutes. Release the pressure and check to see that the meat is tender enough to break apart with a fork. If it isn't, add water if necessary and cook with pressure for another 10 minutes.
When 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. Taste and adjust seasoning.
Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half 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.
When 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. Taste and adjust seasoning.

Cook the Rice

Prepare the rice while the meat and almonds are stewing. Place 4 1/4 cups water 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. Cook the rice, undisturbed, for 25 minutes. Remove from the heat and leave covered to keep warm until serving time.

To Serve

Toss the rice with a fork and arrange it into a mound on a large platter. Make a well in the center and add the meat. Spoon the almonds and sauce over the meat and rice and serve immediately. Moroccan tradition is to gather around the serving dish, with each person eating from his own side of the platter.
Note: If you prefer a crunchy texture to the almonds, you can fry them or toast them in a 350° F (180° C) oven for 10 to 12 minutes, until lightly colored. Scatter the almonds over the meat and rice just before serving.

Source

Posted in: Moroccan,Rice