Sunday, October 25, 2015

Savory Moroccan Pot Roast with Olives and Preserved Lemons

Lemony, salty, briney- yummy exotic flavors with all the comfort of Mom's pot roast.
Okay, maybe someone's Moroccan Mama.
I decided to call this "savory" Moroccoan because most Moroccan dishes have an element of sweetness, but not this one.  I've done a very different Moroccan Pot Roast before in 2011.  It's one of our family favorites, however it has different flavors for sure.
You can buy Preserved Lemons, or make them with my recipe here.

Serves 4-6

1 pot roast (2-3 lbs)
Olive oil
salt and pepper

1 small onion, diced
1 tsp turmeric
1 Tbsp grated ginger
3/4 cup water or broth
1-2 quarters of preserved lemon
1 can diced tomatoes, with juice
2-3 garlic cloves
2-3 Tbsp olive brine (optional)

1/2 cup of olives, sliced of quartered
1/4 cup chopped cilantro

Salt and pepper a pot roast, cutting some slits into the roast and pushing the garlic into them.  In a large dutch oven over medium high heat, sear the roast getting some brown crust on each side.  Put on a plate and reserve for later.

In the same pan,  saute the onions until starting to soften and brown.  Add in the turmeric, ginger, minced preserved lemons, broth (or water) and the tomatoes.  Bring to a boil, add the meat back to the pan.  Cover and remove from the stove top. 

Bake at 350 for 2-3 hours.   The pot roast is done when it's very tender and slices, or shreds easily.   Taste the sauce, adjusting for more salt and pepper, if needed.  Add the cilantro and the olives.  Serve over cous cous.

Here's the sauce simmering

Seared pot roast

Here it is ready to go

The finished dish, served on a bed of pearl couscous

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