Le Tajine d'Osso Buco de Bœuf aux Dattes Majhool & Amandes
Serves 2
Directions
- 1Place the diced onions at the bottom of a heavy pot.
- 2Arrange the pieces of osso buco beef on top of the onion bed.
- 3Add the garlic paste, turmeric, ginger powder, and salt.
- 4Add the ghee and olive oil to the pot.
- 5Rub the meat with the spices and arrange the parsley bouquet on top.
- 6Arrange the cooked meat and sauce onto a serving plate along with the medjool dates.
- 7Garnish the meat with crushed almonds.
- 8Prepare the side of couscous by sprinkling it with cinnamon and powdered sugar.
Ingredients
- 4 pieces osso buco beef
- 1 cup onion, diced
- 1 tsp garlic paste
- 1 tsp turmeric
- 1 tsp ginger powder
- 1 tsp salt
- 1 tbsp ghee
- 1/4 cup olive oil
- 1 parsley, fresh bouquet
- 6 medjool date, pitted
- 1/4 cup almond, crushed
- 2 cups couscous, steamed
- 1 tsp cinnamon
- 1 tbsp powdered sugar
Equipment
potserving platebowl
