Meat casserole with potatoes
Ingredients
- Beef: 500 grams (10% fat)
- Onions: 2 tablets (large size / chopped)
- Potatoes: 3 grains (cut into cubes)
- Cherry tomatoes: 2 pieces (whole)
- Olive oil: a tablespoon
- Green pepper: 2 tablets (cut into large slices)
- Garlic: clove (chopped)
- Bay leaf: 4 leaves
- Cardamom: a teaspoon
- Soy sauce: a tablespoon
- Pomegranate molasses: a tablespoon
- Salt, to taste
- Black pepper to taste
- Cinnamon: half a teaspoon
How to prepare
- In a bowl, season the meat with onions, garlic, soy sauce, pomegranate molasses, black pepper, cinnamon, bay leaf, cardamom, taking into account mixing the ingredients well to ensure that the seasoning overlaps, and leaving in the fridge from one to two hours.
- Preheat the oven to 200°C.
- Transfer the meat to a large casserole, add the cubes of potatoes, peppers and cherry tomatoes, then pour the oil, and flavor the mixture with salt as desired.
- Stir the tagine ingredients together, then cover with aluminum foil, and enter the preheated oven on the lower rack for half an hour, then transfer to the middle rack.
- After an hour and a half or until the meat is done, remove the aluminum foil, and return the casserole to the oven again until it acquires a dark brown color and most of the liquids have dried.
- Served with Egyptian rice with vermicelli.
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