MOROCCAN-INSPIRED COUNTRY-STYLE RIB RAGU WITH COUSCOUS CAKES
Steps:
- Prep Time: 30 minutes Cook Time: 45 minutes Marinating Time: 3 hours For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture. To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate. Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes. Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes. Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes. Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain. Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.
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Erica Agyeman
[email protected]This is one of my favorite recipes! I love the combination of flavors and textures. It's always a hit when I make it.
Zohaib Ahmad
[email protected]I'm not a big fan of Moroccan food, but this dish was actually really good. I would definitely make it again.
Zahid Baba
[email protected]This was a great recipe for a special occasion. It's a bit time-consuming, but it's definitely worth it.
Thandoew Kagiso
[email protected]I found the instructions to be a bit confusing, but I was able to figure it out eventually. The dish was worth the effort, though.
Alone Eyachin
[email protected]This dish was a bit too spicy for me, but I think that's just a matter of personal preference. Otherwise, it was very good.
Rokun Ahamed
[email protected]I wasn't sure how the couscous cakes would turn out, but they were surprisingly good. They were a great way to soak up the sauce.
Awais Tanoli
[email protected]The ribs were fall-off-the-bone tender and the sauce was flavorful. I served it with mashed potatoes and it was a perfect meal.
michael springer
[email protected]This recipe was easy to follow and the end result was delicious. I especially liked the Moroccan spices.
Kaganda Brian
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures.
Aisha Abbas
[email protected]This was an amazing dish! The flavors were so complex and delicious, and the couscous cakes were the perfect accompaniment. I will definitely be making this again.