Moroccan Lamb or Beef Tagine With Eggplant

Name: Moroccan Lamb or Beef Tagine With Eggplant
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Moroccan,African
Ingredients: 1 1/2 pounds (700 grams) eggplant, 4 small or 2 medium-large; 1/3 cup olive oil; 1 large onion, sliced or chopped; 3 cloves garlic, finely chopped or pressed; 1 large tomato, grated, optional; 1 stick cinnamon; 1/4 cup chopped parsley, or cilantro, or a combination of both; 1 1/2 pounds (700 grams) lamb, beef, or goat meat, cut into 3-inch pieces; 1 1/2 teaspoons salt; 1 1/2 teaspoons ginger; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon turmeric; 1/4 teaspoon saffron threads, crumbled; 1/2 preserved lemon, quartered, optional; Chopped parsley, or cilantro, for garnish

A Moroccan lamb or beef tagine features ginger and saffron-spiced meat with eggplant, which can be served chunky or mashed.

⭐ 4.4 (10 reviews) Prep: 20 minCook: 70 minTotal: 90 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Moroccan African

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Instructions

Trim, partially peel, and quarter the eggplants lengthwise; salt the flesh side and set aside.
In a heavy pot, combine the meat, onion, tomato, garlic, parsley, cilantro, all spices, and olive oil.
Brown the meat over medium heat for 10 minutes, then add 3 cups water and cover.
Simmer for 1.5 hours, or pressure cook for 35-40 minutes, until the meat is tender.
Rinse the eggplant, then add it to the pot with preserved lemon if desired, adding more water if needed.
Cover and rapidly simmer for 10 minutes until the eggplant is tender.
Reduce the sauce to desired thickness; discard the cinnamon stick.
Serve garnished with fresh parsley or cilantro.

Nutritional Info (per serving)

Calories: 493 kcal

Carbohydrate: 13 g

Cholesterol: 110 mg

Fiber: 3 g

Protein: 29 g

Saturated Fat: 12 g

Sodium: 615 mg

Sugar: 5 g

Fat: 36 g

Unsaturated Fat: 0 g