Quick Egyptian Tagine with Cranberry
A modern twist on traditional Egyptian cuisine, this tagine is made with tender meat and sweet cranberries. It's a perfect dish for a weeknight dinner.
Ingredients
- ●1 pound Beef or Lamb Shoulder
- ●1 cup Cranberries
- ●2 tablespoons Olive Oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●1 teaspoon Cumin
- ●1 teaspoon Cinnamon
- ●to taste Salt
- ●to taste Black Pepper
- ●1 cup Quick-cooking couscous
Instructions
- 1
Heat the olive oil in the bottom of a large tagine or Dutch oven over medium heat.
- 2
Add the sliced onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the cumin and cinnamon and cook for 1 minute.
- 5
Add the beef or lamb shoulder and cook until browned on all sides, about 5 minutes.
- 6
Add the cranberries, salt, and black pepper. Stir to combine.
- 7
Bring the mixture to a boil, then cover the tagine or Dutch oven and transfer it to the oven.
- 8
Bake at 300°F (150°C) for 2 1/2 hours, or until the meat is tender.
- 9
Serve the tagine over quick-cooking couscous.