Pork Tagine

recipe image  Pork Tagine 13c41e335f5cd241ac3c70770894b0c7 l

Gradual Night Connoisseur  Pork Tagine qECjm73ARN297srppEZr Rob 20August 202015

“This recipe replaces the same old onion with garlic. If truth be told be at liberty to interchange the garlic with a pleasant onion if desired.”

Ready In:



  • 3

    lbs sirloin, slice into 1 plod cubes

  • 2

    teaspoons kosher salt, extra as wanted

  • 1

    tablespoon ras el hanout spice combine

  • 4

    cups red meat stock, reduced sodium

  • 1

    cup kohlrabi, peeled and slice into 1/2-plod pieces

  • 1

    cup carrot, peeled and slice into 1/2-plod pieces

  • 2

    tablespoons olive oil, extra as wanted

  • 3

    tablespoons garlic, freshly grated

  • 1

    tablespoon tomato paste

  • 1

    tablespoon ginger, freshly grated

  • 14

    teaspoon saffron, crumbled threads

  • 4

    ounces contemporary cilantro, chopped

  • 4

    ounces dates, finely chopped (or date paste if on hand)

  • 24

    dates, Medjool

  • 12

    cup golden raisin


  • In a pleasant bowl, combine red meat, salt, and ras el hanout. Let take a seat at room temperature at least 1 hour or up to 24 hours within the refrigerator.
  • In a cast-iron pan, warmth olive oil to medium warmth. Add add garlic and ginger and fling continuously for no extra than a minute, except they change into fragrant. Trot in tomato paste and fling continuously for one other 3 minutes, except the paste adjustments color. Working in batches, add red meat and cook dinner entirely except browned on every facet. Situation aside as the red meat is browned, and continue except the general red meat is cooked.
  • Soak raisins in sufficient water to cowl completely. Drain water after 30 minutes.
  • Combine red meat stock, kohlrabi, carrots, date paste, and red meat in a ceramic casserole pan. Veil with foil and cook dinner in oven for 1 hour.
  • If no longer using a tagine, add total dates to the casserole pan and cook dinner for one other 30 minutes, or except red meat is gentle.
  • If using a tagine, role diffuser and tagine on the stove and elevate warmth to medium-low. Add total dates to the casserole pan, and preserve from oven. Working in batches, switch a number of of the contents to the tagine. Heat with the lid on for one other 30 minutes or except the red meat is gentle. Repeat as wanted except performed.
  • Trot in soaked raisins.
  • Garnish with cilantro and aid with flatbread or couscous.

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I genuinely have two childhood who preserve issues very busy round our house all over the sunlight hours. I also work long hours at Ford Motor Company, and I beget must exhaust time with my family on each day foundation. If I are attempting and cook dinner when my children have their mates over, I’m definite to be interrupted. In other phrases, my on hand instances for cooking are very restricted.

I beget no longer must quit on the rest I admire – my family, my job, my cooking – so I beget most of my cooking after every person has long gone to mattress. My main other is a trainer, so this may well per chance be very leisurely at evening all over the summer season. On event, I beget no longer commence with my prep work except 12:30 a.m. Am I loopy?? Maybe.

I’m also in any admire times engaged on extra healthy ways to arrange meals. I deconstruct every recipe I contend with, and take a look at and assign it with extra healthy substances. The massive notify is keeping the meals tasty. I mediate it is probably going to experience what you eat and aloof be healthy. I misplaced 15 kilos in 6 months largely by making ready my have faith meals (and exercising). If I did now not preserve such loony hours, I would call myself “The Healthy Connoisseur”.

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