Moroccan Venison Beef Tagine W Dried Mango Raisins Recipes

MOROCCAN VENISON (BEEF) TAGINE W/ DRIED MANGO & RAISINS

Steps:

• Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well.
• Heat remaining 1 teaspoons olive oil in skillet over med. high heat. Brown meat on all sides; place in crock pot. (I use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly).
• Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.
• Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot.
• Add cinnamon stick and cook 5 hours on LOW.
• After 5 hours, stir stew and add raisins, mango, and harissa.
• Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread.

MOROCCAN TAGINE

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
• Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.