Algerian Purple meat, Potato & Olive Tagine

This dish originates from Algiers and is an ethical representative of the flavoursome Algerian cuisine. The richness of the meat, and the earthiness of the olives combine in supreme harmony with the heartedness of potato. The spice mix and garlic will cook all the blueprint down to a golden sweet sticky gravy that brings the whole dish together.

Right here is finest prepared in a clay tagine dish, but that you just might additionally moreover bid a heavy stew pan or a stress cooker. —touareg

Instructions

1. Soak the olives in cool water for approximately 30 minutes.
2. In an clay tagine pot, fry the onion and garlic in rather olive oil. Season with salt and pepper to taste, but don’t bid too considerable salt as the olives are already salty. Add the bay leaf, beef, spices and brown for approximately 5 minutes on excessive warmth, stirring to steer particular of burning the garlic.
3. Add hot water only adequate to duvet the meat, duvet the tagine pot, or pan, lower the warmth and simmer for 2.5 hours (or prolonged adequate for the meat to be soft, this can also purchase about 30 mins if the utilization of a stress cooker).
4. Add the potatoes and olives and simmer for a further 30 mintes, or until the potatoes are cooked thru. If the dish dries out, add some hot water.
   
5. Lend a hand with crusty bread.