Beef tagine, Aisha Ibnou Al Kadi

For 4-6 people

• 1 kg beef (shoulder) 250 g onions 
• 1 glass argan oil 
• 1 tablespoon ginger 
• a pinch of saffron salt, pepper

Preparation and cooking time: 1 hour and 40 minutes
Pour the argan oil into the terracotta pot. Add the meat cut into pieces and brown in the oil for five minutes. Add previously cleaned and cut onion, a pinch of salt, the ginger, saffron and a pinch of pepper. As the meat gradually cooks at low heat, add water: the tajine is the typical Moroccan meat stew. The recipe can be enhanced by adding green olives, boiled peeled almonds (200 g) or prunes.