Tagine Makfoul
Pressure Cook: Prep Time: 15m , Cook Time: 35m, Servings: 6 Slow Cook: Prep Time: 15m , Cook Time: 8-9 hrs LOW / 3 1/2 - 4 hours HIGH, Servings: 4-6
Ingredients
for the Makfoul mixture
- 1 medium onion sliced thinly
- 3 tomatoes halved on the horizontal
- 1 tsp cinnamon
- 1 tbsp white sugar
- 2 tsp olive oil
for the Meat
- 2 tbsp olive oil
- 1 medium onion small dice
- 2 lbs beef chuck or lamb pieces cut 2" square chunks
- 1 tsp salt
- 1/2 tsp black pepper, ground
- 1 1/2 tsp ground ginger
- 1 tsp ground turmeric
- 1 1/2 tsp ground cinnamon or 2 cinnamon sticks
- 1/2 small bunch parsley
- 1/2 small bunch cilantro
Instructions
Pressure Cook Instructions
- in a small bowl mix the sliced onion, tomatoes, cinnamon, sugar, and olive oil and set aside while you prepare the meat
- heat the oil in the Instant Pot on medium sauté add the small diced onion and soften for 2-3 minutes
- while the onion softens, mix the salt, pepper, ginger, turmeric, and cinnamon and sprinkle onto the pieces of meat
- add the meat to the Instant Pot and brown for 2 minutes before turning to brown on the other sides
- turn off the sauté function
- stir in 1 1/2 cups water making sure to scrape off any bits of meat stuck to the bottom of the insert
- tuck the bunches of parsley and cilantro underneath the meat so it can be left aside after cooking (it is purely to impart flavor)
- spoon the Makfoul mixture onto the top of the meat without submerging into the liquid
- secure Instant Pot lid & set pressure valve to Sealing
- cook on Manual / Pressure Cook for 35 minutes
- leave to natural pressure release for 5-10 minutes and then turn dial to venting
- stir and serve over steamed couscous or with crusty French rolls
Slow Cook Instructions
- in a small bowl mix the sliced onion, tomatoes, cinnamon, sugar, and olive oil and set aside while you prepare the meat
- heat the oil in a medium sized sauté pan and soften the small diced onion for 2-3 minutes
- while the onion softens, mix the salt, pepper, ginger, turmeric, and cinnamon and sprinkle onto the pieces of meat
- transfer the onions to the slow cooker
- add the meat to the sauté pan and brown for 2 minutes before turning to brown on the other sides
- stir in 1 1/2 cups water making sure to scrape off any bits of meat stuck to the bottom of the sauté pan
- transfer the meat mixture and liquid to the slow cooker
- tuck the bunches of parsley and cilantro underneath the meat so it can be left aside after cooking (it is purely to impart flavor)
- stir, cover and cook on LOW for 8-9 hours or HIGH for 3 1/2 - 4
Serve
- spoon the tagine and juices over steamed couscous