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Moroccan Meat and Onions Tagine Recipe Video
|Onion||3 Large, grated|
|Veal||2 Pound, diced into medium size cubes (preferably a shoulder cut)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cracked black pepper||1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Cooking butter||3 Tablespoon|
|Cinnamon||1 Teaspoon, powdered|
Calories 797 Calories from Fat 513
% Daily Value*
Total Fat 58 g89.1%
Saturated Fat 18.3 g91.5%
Trans Fat 0 g
Cholesterol 204.2 mg68.1%
Sodium 688.3 mg28.7%
Total Carbohydrates 24 g8.1%
Dietary Fiber 5.3 g21.4%
Sugars 10.1 g
Protein 45 g90%
Vitamin A 19% Vitamin C 31%
Calcium 11.5% Iron 6.8%
*Based on a 2000 Calorie diet
1 In a cooking pan, mix the vegetable oil and butter, and let them heat up on medium heat, until the butter melts completely.
2 Add the onions to the pan along with the salt, pepper, turmeric powder, and saffron threads.
3 Mix well and cover the pan.
4 Cook the onions on medium heat for 10 minutes. You will notice that the onions will start softening and melting.
5 At this stage, add the meat to the onions. Mix well.
6 Pour water into the pan until the meat and onions are completely covered.
7 Cover the pan and let the meat cook on medium heat for 40 minutes.
8 After 40 minutes, add the paprika and cinnamon to the meat. Mix well.
9 Uncover your pan, and continue cooking the meat on medium heat for about 30 minutes, until the water evaporates and the sauce thickens.
10 Serve the Kabab Maghdour hot with Moroccan or French bread.
If you cover this dish and let it rest in the fridge overnight, it will taste amazing the next day (after heating it up)