Wednesday, April 22, 2009


Beef, lamb or goat with olives and preserved lemons is a classic Moroccan dish flavored with onion, ginger and saffron. Traditionally prepared by using a tagine w/c I don’t have so this recipe is adapted for cooking in a pressure cooker or pot.
This dish is usually served w/ crusty bread on the side for scooping the meat and the sauce but I prefer serving this w/ rice. I consider this a comfort and a hearty dish; I hope you will give this a try.
Preserved lemons can be substituted w/ fresh lemon but really the preserved lemons gives texture and flavor to the dish.Making preserved lemons is easy! I’ll blog it next.

Serves: 4

Cook time: 45 minutes (I used pressure cooker)


1 ½ lbs. beef or lamb, cut into pieces1 large onion, chopped fine or grated
3 cloves of garlic, chopped very fine or pressed
1/3 cup olive oil
1 T butter
½ t each of S&P
½ t ginger minced
½ t turmeric
½ t saffron threads,
¼ C chopped parsley and cilantro
1 medium carrot cut ½ inch
1 sweet pepper cut
2 ½ C water
1 handful red or green olives
2 preserved lemon, chopped and seeds removed

Mix the meat with salt, pepper ginger and turmeric.
Heat the oil and butter; brown the meat on all sides over med. high,Transfer browned meat on to the pot or pressure cooker.

Add water, saffron, parsley and cilantro.

PRESSURE COOKER:Cook the meat w/ pressure over med. heat for 40 to 45 minutes, or until the meat is tender.Add the olives and lemon.Reduce the liquids until it thickens.

Simmer the meat, covered, over medium heat for 1 to 2 hours, or until the meat is tender.Stir occasionally and add little water if necessary to prevent the meat from scorching.
When meat is cooked, add the olives and lemon.
Reduce the liquids until it thickens.





  1. Hello TaGa Luto, sorry it has been a while since posting, I went away for a few days holidays with my family and generally Easter has been busy, I will give you the recipe for the gratin, basicaly it is a white sauce with grated Emmental or gruyere, the chayote are previously cooked with salt, pepper, a shallot and some garlic, olive oil, transfer to oven dish, cover with bechamel and sprinkle with finely broken biscottes and more grated cheese, cook in moderate oven till bubbling and golden on top. Serve with crusty bread to mop up sauce. Enjoy.
    Don't hesitate to ask for more details if required. Speak to you soon.

  2. I have some lemons preserving now. I can't wait for them to be ready so that I can try them. This dish sounds really tasty!

  3. I've bought my jars for preserving lemons!
    I don't have a pressure cooker anymore ( it scared the life out of me! lol )Maybe a slow cooker? Let me know what you think please:0)

  4. hi taga luto,kumusta,pareha ta bisdak,unsahon pag subcribe ani imo blog,og gi unsa nimo pag preserve ang lemon

  5. Hi, guys. So sorry it took me a while to answer all your comments. I had computer problem "big time" but everything is okay now.

    Hi, Raymonde...i'd love to try the gratin recipe.

    Thanks, Kevin..I know you'll enjoy and love your preserved lemons as i did. Pls. give us a feedback as soon as you make this dish.

    Oh no=;) sorry Lesley..i guess this comment is too late? I will post the recipe and procedure as to how to preserve lemons and yes, sure...slow cooker will be great in lieu of the pressure cooker, end result will be the same.

    Hi, my kababayan...bisdak=;) click lang nimo ang follow button dapit sa "follow this blog" it'll walk you through. Akong i-post ASAP ang recipe para sa preserved lemons. Daghang salamat for the visit and for the comment. Balik balik ug visit diri ha?

  6. OMG this looks good! I am a huge fan of tajines and yours looks perfect!