Beef Tagine With Meslalla Olives: A Mouthwatering Dish Of Fork Tender Meat Smothered In Tangy Green Olives The recipe below can be made with chicken instead of beef and can be made in a traditional tagine with adjusted cooking time. Ingredients 3 lbs beef shank Approx 1.5c mina green olives crushed & pitted 3T mina olive oil 1 onion, grated 3 cloves of garlic, grated 1.5t ginger Saffron, large pinch 1t cumin 1t paprika 1T parsley, chopped 1T cilantro, chopped 2.5T freshly squeezed lemon juice 1 mina preserved lemon, for serving Salt, to taste Instructions Combine olive oil, beef, grated onion, ginger, saffron and salt in a pressure cooker. Sauté for about 10 minutes to allow the flavors to come together, adding the garlic during the last 2 minutes of cooking. Add enough water to barley cover the meat. Cook on high pressure for 45 minutes. While the meat cooks, lightly crush olives with the back of a chef’s knife and remove pit. Soak pitted olives in warm wat...