Tagine Makfoul:  Tender savory meat topped with onions and sweet, caramelized tomatoes.  I can’t think of a better dish to cook in my beautiful new @kamsah_ tagine!  #ad
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For The Tagine: ⁣
2.75 pounds beef or lamb (shanks or stew meat) ⁣
1 large onion, finely chopped⁣
3-4T olive oil⁣
2t ground ginger⁣
2t ground turmeric⁣
1t ground cinnamon⁣
1 cinnamon stick ⁣
1t ground black pepper⁣
Salt, to taste⁣
Pinch of Saffron, soaked in 1/2c of warm water⁣
1 small bouquet of cilantro ⁣
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For The Tomato & Onion Topping (Makfoul)⁣
2 onions, sliced 1/4” thick ⁣
3-4 tomatoes, sliced 1/4” thick⁣
1t cinnamon ⁣
3T sugar or honey ⁣
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In a tagine heat olive oil over medium heat. Add the chopped onions, meat, spices and salt.  Stir, ensuring olive oil and spices coat the meat.  Cover and cook for 5 minutes to lock in the flavors. Add saffron water followed by the cilantro and continue to cook uncovered for a few minutes. Add water to barely cover the meat, bring to boil then reduce the heat to low, cover and simmer for about 2 hours (time will vary depending on the cut of meat used) until the meat starts to become tender.⁣
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Once tender, remove tagine lid and spoon out about 1/2c of liquid.  This is also a good time to taste and adjust seasoning as needed.  ⁣
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Add sliced onions on top of the meat to completely cover the meat below. Spoon the tagine cooking liquid evenly over the onions.  Add a layer of cut tomatoes on top of the onions sprinkling generously with cinnamon and sugar.  ⁣
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Cover and let cook for an additional 35-45 minutes until the onions are cooked and the tomatoes are nicely caramelized.  ⁣
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If you prefer a thicker sauce, you can cook the tagine uncovered for a few more minutes to reduce the liquid slightly. Serve with crusty bread and enjoy! ⁣
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Love the @kamsah_ tagine?  Save 20% off your purchase with code DAVE20 – Visit Kamsah.com or click the link in my bio!⁣
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