Beef Tajine with Lemon Oregano Sauce Recipe

Posted on 19th of March, 2010 by Lévana

If my upcoming cookbook is endowed with so many wonderful recipes, you have my daughter Bella to thank almost as well as me: While I was writing this book, she would call me regularly and ask me with great urgency if I thought of including this or that dish. (“Mommy, how could you leave it out?”) This dish was on top of her must-have repertoire.

Ingredients:

3 pounds lean lamb, beef or bison chunks, 2×2″ squares

6 cups water

2 large onions, sliced very thin

Good pinch saffron

1teaspoon turmeric

2 tablespoons dry thyme or oregano

1/4 cup fresh lemon juice

Ground pepper to taste

Instructions:

Cook the beef chunks in the water at medium flame, covered, for two hours. Add the onions, saffron, turmeric and cook covered on a medium flame for 1 hour. Uncover, add the thyme, lemon juice and pepper and cook 2-3 more minutes. Transfer the meat with a slotted spoon onto a platter. Check the liquid in the pot: If it is too thin, reduce on a high flame for a few minutes until thickened, and pour over the meat.

Filed under: Gluten Free Recipes, Kosher for Passover Recipes, Kosher Recipes, Meat Recipes, Moroccan Food, Moroccan Recipes, Recipes, Sephardi Recipes

10 Responses

1. Dan Auslander, on November 10, 2010 at 6:13 am Said:

   Hi Levana:

   My mom bought your cook book several years ago after we went to your restaurant in NYC. We were sad that it was closed. Anyway, I love the recipes from your cook book they are amazing; especially the oregano beef. I will be making it today to remind me of the comforts of home. Your cooking tips and style is appreciated veyr much in my home. Keep up the good work.

   Sincerely,
   Dan Auslander

   Reply ↓
   • Lévana, on November 10, 2010 at 6:44 am Said:

     Everyone loves it
2. Shira, on December 20, 2011 at 2:51 am Said:

   Hi Levana,

   I love all your recipes!

   For Chanukah, I am making your potato latkes, but would also like to accompany it with a stew for a more filling meal – not just a snack.
   Which one of your stews would you recommend? The Beef Tagine with Lemon Oregano Sauce, The Classic French Stew, or another stew recipe?

   Thank you in advance and חג חנוכה שמח

   Shira

   Reply ↓
3. Lévana, on December 20, 2011 at 3:20 am Said:

   Shira I would do this stew (beef with lemon oregano sauce) because it has no starchy veggies in it, and you are serving latkas! Delish!

   Reply ↓
4. lea mendelsohn, on January 11, 2012 at 8:05 am Said:

   what are the orange potato looking chunks in the picture of Beef Tajine with lemon ornage sauce.There are no potatoes in the recipe.

   Reply ↓
   • Lévana, on January 11, 2012 at 8:08 am Said:

     Of course no potatoes. I assume you are referring to this recipe http://www.levanacooks.com/lamb-dried-fruit-tajine-recipe/. They are apricots
5. sara, on September 3, 2012 at 12:51 pm Said:

   Is this something you can make in advance and reheat? Does it freeze well?
   thanks
   SJR

   Reply ↓
   • Lévana, on September 3, 2012 at 1:47 pm Said:

     Sara, yes and yes!
6. Nick, on March 2, 2013 at 1:26 pm Said:

   Levana, the previous Lea is correct – There is an additional ingredient (not potato) in the picture of your beef tangine. It is not apricots you suggested. Please check again – we are all curious.

   Reply ↓
   • Lévana, on March 2, 2013 at 7:34 pm Said:

     Nick I posted this dish some time ago. It is very flavorful, and quite often when the dish is so intensely flavored, instead of cooking a starch on the side, I’d throw in a few cubed potatoes toward the last half hour of cooking. This is the case here. You might want to try.