Crafts and Life

Ingredients

• 1/2 lb beef (or lamb) bone in preferably
• 1 tbsp olive oil
• 2 tsp cumin
• 1/2 tsp black pepper
• 2 tbsp (chopped finely) Italian parsley
• 1 tbsp crushed garlic
• 1 can of chickpeas (you can use dry – make sure to soak at least 24 hours before using)
• 1/2 preserved lemon
• enough water to cover meat
• Crusty bread to eat with

Directions (for pressure cooker)

• In the bottom of a 4qt pressure cooker add olive oil, garlic, cumin, and pepper and turn heat to medium.  Next place in the pieces of meat and brown on all sides.  If it seems too hot add a little bit of water so that the spices do not burn.
• After browning adding enough water to cover the meat, as well as the Italian parsley and preserved lemons. (if using dry chickpeas you will want to add them at this point too)
• Cover the pressure cooker and cook about 45 minutes.  Remove from heat and release steam.  Check on the tenderness of the meat.  It should be falling apart.
• Add the chickpeas and place pressure cook back onto a burner with the cover off.  The final step is to reduce the liquid remaining and cook through the chickpeas.
• The final consistency should be thicker than a soup but thinner than a stew with enough sauce leftover to eat the dish with.
• Serve the tajine with a loaf of crusty bread.

Directions (for Dutch Oven)

• In the bottom of a dutch oven add olive oil, garlic, cumin, and pepper and turn heat to medium.  Next place in the pieces of meat and brown on all sides.  If it seems too hot add a little bit of water so that the spices do not burn.
• After browning adding enough water to cover the meat, as well as the Italian parsley and preserved lemons. (if using dry chickpeas you want to add them at this point as well)
• Cover and cook about 1h and 30 minutes checking the tenderness of the meat in the final 30 minutes of cooking.  It should be falling apart.
• Add the chickpeas and continue cooking with the cover off.  This final step is to reduce the liquid remaining and cook through the chickpeas.
• The final consistency should be thicker than a soup but thinner than a stew with enough sauce leftover to eat the dish with.
• Serve the tajine with a loaf of crusty bread.

Serves 4 – recipe taken from beef and chickpea tajine