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.
3 pounds lean lamb, beef or bison chunks, 2×2″ squares
6 cups water
2 large onions, sliced very thin
Good pinch saffron
2 tablespoons dry thyme or oregano
1/4 cup fresh lemon juice
Ground pepper to taste
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.