January – Fennel

Moroccan Beef Tagine with Peas and Fennel

(Recipe taken from Moroccanfood.about.com)

INGREDIENTS
1 lb. (about 1/2 kg) lamb, beef or goat
1 medium onion, chopped
3 cloves garlic, finely chopped or pressed
2 teaspoons salt
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric
1/4 teaspoon saffron threads, crumbled
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro (coriander)
1/2 cup olive oil
1 lb. (about 1/2 kg) peas
1 lb. (about 1/2 kg) fennel bulbs, halved or quartered*

*To prep the fennel for cooking, peel off the outer layer or two from the bulbs, and cut off the thickest part (but not all) of the base before halving or quartering them.

Pressure Cooker or Conventional Pot Method: Place the meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or large pot; stir to combine the meat with the spices and herbs. .Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn the meat and brown it on all sides.

Add about 3 cups of water, cover, and increase the heat to high. If using a pressure cooker, bring to pressure then cook over medium heat for about 30 minutes. (If using a conventional pot, bring the liquids to a boil. Reduce to a simmer then cook the meat for an hour or a little longer.)

Interrupt the cooking at this point to add the peas, fennel and saffron. If the peas are not fully covered in liquid, add a little more water. Cover, bring back to pressure and cook for another 10 to 15 minutes (or simmer conventionally for 20 to 30 minutes), until the veggies are quite tender. Check for seasoning and if necessary, reduce the liquids until a rich sauce has formed. Remove from the heat and serve.

The dish is traditionally served with Moroccan bread which is used for scooping up the meat and vegetables.