📝 About This Recipe
Transport your senses to the vibrant markets of Marrakech with this classic Moroccan delicacy. This tagine features melt-in-your-mouth beef slow-cooked in a fragrant saffron and ginger broth, perfectly complemented by the unique, silky texture of fresh okra. It is a masterclass in balance, where the richness of the meat meets the bright acidity of preserved lemons and sun-ripened tomatoes.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Beef Shank or Chuck Roast (cut into 2-inch chunks)
- 2 medium Yellow Onion (grated or very finely chopped)
- 4 cloves Garlic (minced)
- 3 tablespoons Extra Virgin Olive Oil
The Spice Blend
- 1.5 teaspoons Ground Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1 teaspoon Salt (adjust to taste)
- 1 piece Cinnamon Stick
The Vegetables and Finish
- 1 lb Fresh Okra (stems trimmed carefully without opening the pod)
- 2 large Tomato (peeled, seeded, and chopped)
- 1 bouquet Fresh Parsley and Cilantro (tied together with kitchen twine)
- 1/2 piece Preserved Lemon (flesh removed, rind sliced into strips)
- 1/2 cup Red Olives (Meslalla) (pitted)
👨🍳 Instructions
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1
In a heavy-bottomed tagine or a Dutch oven, heat the olive oil over medium heat. Add the beef chunks and sear until lightly browned on all sides.
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2
Add the grated onions and minced garlic to the pot. Sauté for 5-7 minutes until the onions are translucent and have softened into a paste-like consistency.
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3
Stir in the ginger, turmeric, black pepper, and salt. Add the cinnamon stick and pour in the saffron-infused water, stirring well to coat the meat in the spices.
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4
Add enough water to reach halfway up the side of the meat (about 2-3 cups). Place the herb bouquet (cilantro and parsley) on top.
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5
Cover the tagine and reduce the heat to low. Simmer gently for about 1.5 to 2 hours, or until the beef is very tender and begins to pull apart with a fork.
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6
While the beef is simmering, prepare the okra. Trim the conical stems without cutting into the pod itself to prevent the 'slimy' juices from releasing.
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7
Once the meat is tender, remove the herb bouquet and the cinnamon stick. Add the chopped tomatoes to the sauce.
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8
Carefully arrange the okra on top of the meat in a decorative circular pattern. Do not stir, as okra is delicate.
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9
Add the preserved lemon strips and the olives over the okra. If the liquid has reduced too much, add 1/2 cup of hot water.
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10
Cover and cook for another 15-20 minutes until the okra is tender but still holds its shape.
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11
Remove the lid and increase the heat slightly for 5 minutes to reduce the sauce until it is thick, rich, and coats the back of a spoon.
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12
Serve directly from the tagine, ensuring every guest gets a portion of the tender beef, okra, and the silky sauce.
💡 Chef's Tips
When trimming okra, cut in a circular motion around the cap to keep the pod sealed; this prevents the sauce from becoming too thick or 'slimy.' Always use room temperature meat to ensure a tender result; cold meat can toughen when it hits the hot oil. If you don't have a clay tagine, a heavy cast-iron Dutch oven is the best substitute for even heat distribution. Don't skip the preserved lemon; it provides a unique fermented saltiness that defines Moroccan cuisine. If the sauce is too thin at the end, remove the meat and vegetables and boil the liquid rapidly for a few minutes to emulsify the fats and spices.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz (bread) to scoop up the delicious sauce. Pair with a side of fluffy couscous seasoned with a pinch of cinnamon and raisins. A simple Moroccan tomato and cucumber salad provides a refreshing, crunchy contrast to the rich stew. Serve hot mint tea after the meal to aid digestion, as is traditional in Moroccan culture. Accompany with a small bowl of Harissa on the side for those who prefer a spicy kick.