Wednesday, October 7, 2009
Lamb or Beef tajine with creamy spinach
Tajine/Tagine is a Morrocan slow cooker that has a cone shaped lid. It is designed to allow steam and seasoning to rise up to the top of the coned and then run back down into the dish so that the food in tender and well seasoned. If you do not have a tajine a crockpot will will work.
1 lb. beef or lamb pot roast cut into cubes
1 cup of water or beef broth
1 or 2 medium onions chopped
2 cloves of garlic chopped
1 cinnamon stick
1 teaspoon ground cumin
1 tablespoon melted butter
salt and pepper to taste
Saute the onions and garlic for about five minutes. Reserve some of the sauteed onions and garlic for the spinach, add the rest to the tajine or crock pot with the melted butter. Add the rest of the ingredients to the tajine and cover with the lid. Cook of low heat for 4 hours or if you are using a crock pot cook on high for 4 hours or low for 8 hours. Remove the cinnamon stick before serving. Serve over steamed rice or couscous.
Rinse a good bunch of spinach and add it to the sauteed onions and garlic. Cook the spinach over medium low heat until it is hot and withered looking, add a cup of Greek yogurt or reduced fat sour cream and stir. If you use yogurt it will curdle. You can add the spinach to the tagine or crock pot or you can serve it separately.
This has been linked to Crock Pot Wednesday at Dining with Debbie.