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Kabab Maghdour - Tagine of meat and onions

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My friend M'hamed and his wife Farah are here in California and he is one of the best cooks ever! So of course our conversations turn around food and we were discussing Kabab Maghdour, which is a Moroccan tagine made of meat and onions, and is sometimes topped with eggs. We realized that we have different ways of making it, and today is showing us his way... and I can tell you, it was simply DELICIOUS! That's what I love about food and cooking, every family has its own way of preparing similar dishes... a little touch of ourselves in the dishes we make.

Cooking Recipe

3 large onions, grated
2 pounds of veal meat, preferably a shoulder cut, and dice it into medium sized cubes
⅓ cup of vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon turmeric powder
large pinch of saffron threads
1 teaspoon paprika
1 teaspoon cinnamon powder
3 tablespoons butter

In a cooking pan, mix the vegetable oil and butter, and let them heat up on medium heat.Until the butter melts completely.

Add the onions to the pan as well as the salt, pepper, turmeric powder, and saffron threads. Mix well. Cover the pan and cook on the onions on medium heat for 10 minutes. You will notice that the onions will start softening and melting.
Add the meat to the onions. Mix well.

Pour water into the pan until the meat and onions are completely covered.
Cover you pan and let the meat cook on medium heat for 40 minutes.
After 40 minutes, add the paprika and cinnamon to the meat. Mix well.

Uncover your pan, and continue cooking the meat on medium heat for about 30 minutes, until the water evaporates and the sauce thickens.

Serve the Kabab Maghdour hot with Moroccan or French bread.
note: if you cover this dish and let it rest in the fridge overnight, it will taste amazing the next day (after heating it up) !!!

Kabab Maghdour - Tagine of meat and onions
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