Bismillahir Rahmanir Raheem
This is a brilliant, quick and easy method of cooking a traditional homemade Tagine if your living in the West.
Traditionally the Tagine should be slow cooked in a Clay Tagine pot, but living in this modern day and age where we are all so busy with work, Kids, Studies & so on it's sometimes very hard to do things the traditional way, plus many of us might not have a Tagine, it's not something you can just pick up from your local Asda or Tesco's is it?
Using a pressure cooker is the second best thing, it's a quick and convenient alternative, and doesn't crack if you don't use it in the correct way ;)
A Dajin is very similar to the English style Casserole, it's a slightly soupy dish usually cooked with a type of meat and a selection of preferred vegetables, there are soooo many variations of Dajin, on this occasion we will be using lean Beef, Potatoe and green Olives, and your sure to be licking your fingers by the end of it.
- 2 small onions (or 1 large) - either thinly sliced or chopped
- 1 Handfull chopped parsly -
- 1 Handfull chopped corrianda -
- 2 chopped tomatoes -
- 1 tsp Salt -
- 1 tsp ground black pepper -
- 1 tsp ground ginger powder -
- 1 tsp ground cinnamon -
- 1/2 tsp Moroccan Saffron powder - (or Tumeric or haldi yellow colour will suffice)
- 2 cloves of Garlic - grated
- 2-3 tbsp Olive Oil -
- 1/2 kilo of lean Halal Beef - washed & diced into chunky cubes