Ingredients
- 1 kg of beef shank or bourguignon
- 3 candied lemons
- 6 cloves of garlic
- 1 bunch of coriander
- 1 tbsp. paprika coffee
- 10 cl of olive oil
- salt (optional)
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Preparation
Desalt the preserved lemons for 10 minutes in a bowl of cold water. Change the water three times during this desalination. Drain them.
Cut the meat into pieces of approximately 50 g each. Peel the garlic and cut it into strips.
In a pot, pour the olive oil, place the pieces of meat on top, the lemons cut into pieces, season with cumin and paprika. Do not add salt right away, candied lemons always retain a little salt. Cover with cold water flush with the meat.
Bring to a boil over high heat. After 10 minutes, reduce the heat and simmer covered for a good hour. Monitor the water level during cooking, taste to check that the meat is sufficiently salty.
Chop the bunch of coriander in the pot 5 minutes before the end of cooking.
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source: la-cuisine-marocaine.com
