Moroccan Bottle Gourd Tagine
An easy, delicious way to use bottle gourds (slaoui) in a main dish.
- 4 1/2 lbs. bottle gourds
- 1 lb. lamb, beef or goat meat ((some on the bone))
- 1/3 cup olive oil
- 3 fresh, ripe tomatoes ((grated))
- 1 onion ((medium to large))
- 4 to 6 cloves garlic
- 1 large handful fresh parsley and cilantro, mixed ((finely chopped or tied in a bouquet))
- 1 tbsp ground ginger
- 2 tsp salt ((or to taste))
- 1 tsp black pepper
- 1 tsp turmeric
- 1 pinch saffron threads, crumbled ((optional but recommended))
- 3 cups water ((approximate))
- This step can be done ahead of time or while the meat is cooking. Remove the bottle gourds' necks. Peel the remaining gourd and cut in half lengthwise to expose the spongy interior with seeds. Remove the seedy interior and discard. Slice or cut the remaining hollowed-out gourd as desired. Cover with plastic and set aside.
- In a pressure cooker (or heavy-bottomed pot), mix the meat with the tomatoes, onion, garlic, chopped parsley and cilantro, spices and oil. Brown the meat over medium heat, uncovered and stirring occasionally, for about 10 minutes. Add the water, cover, and bring to pressure (or to a simmer).
- Cook with medium pressure for 25 to 30 minutes (or at a simmer for 1 to 1 1/2 hours), until the meat is nearly tender. Interrupt the cooking at this point to add the prepared bottle gourds and, if necessary, additional water to barely reach the top of the gourds.
- Cover, return to pressure and cook for another 12 to 15 minutes (or simmer, covered, for 30 minutes), or until the bottle gourds are tender and flavorful. Reduce the liquids to a thick sauce. Taste and adjust seasoning.
- Transfer to a platter or tagine and serve.
- Combine the dry spices and use a little of it to season the meat. Add the remaining spice mixture to the grated tomatoes.
- Place the tagine over medium-low to medium heat, using a diffuser if the tagine will make direct contact with the heat source (ie. ceramic or electric stove tops). Add the oil; when hot, add the meat, onions and garlic. Cook for a few minutes, turning to brown the meat on all sides.
- Center the meat bone-side-down in the tagine then add the grated tomatoes with spices, the parsley and cilantro (either chopped or tied into a bouquet) and about two cups of water.
- Cover the tagine and allow the liquids to come to a simmer. Continue cooking at a slow to medium simmer, undisturbed, for 1 to 1 1/2 hours.
- Add the bottle gourds (and a little more water if necessary). Spoon some of the sauce over the bottle gourds, cover, and return to a simmer. Continue cooking for another hour or longer, until both the meat and bottle gourds are to desired tenderness and the liquids have reduce to a thick sauce.
- Serve the Bottle Gourd Tagine directly from the tagine in which it was prepared. It will hold warm off the heat, covered, for a half hour.
This Moroccan method can be prepared in a traditional clay tagine, pressure cooker or conventional pot. The bottle gourds may be cleaned ahead of time, reducing prep work at time of cookery.
Peel the remaining gourd and cut in half lengthwise to expose the spongy interior with seeds. In a pressure cooker (or heavy-bottomed pot), mix the meat with the tomatoes, onion, garlic, chopped parsley and cilantro, spices and oil.
Brown the meat over medium heat, uncovered and stirring occasionally, for about 10 minutes. Add the water, cover, and bring to pressure (or to a simmer). Cook with medium pressure for 25 to 30 minutes (or at a simmer for 1 to 1 1/2 hours), until the meat is nearly tender.
Interrupt the cookery at this point to add the prepared bottle gourds and, if necessary, additional water to barely reach the top of the gourds. Cover, return to pressure and cook for another 12 to 15 minutes (or simmer, covered, for 30 minutes), or until the bottle gourds are tender and flavorful. Combine the dry spices and use a little of it to season the meat.
Add the remaining spice mixture to the grated tomatoes. Place the tagine over medium-low to medium heat, using a diffuser if the tagine will make direct contact with the heat source (ie. ceramic or electric stove tops).
Add the oil; when hot, add the meat, onions and garlic. Cook for a few minutes, turning to brown the meat on all sides. Center the meat bone-side-down in the tagine then add the grated tomatoes with spices, the parsley and cilantro (either chopped or tied into a bouquet) and about two cups of water.
Cover the tagine and allow the liquids to come to a simmer. Continue preparation at a slow to medium simmer, undisturbed, for 1 to 1 1/2 hours.
Add the bottle gourds (and a little more water if necessary). Spoon some of the sauce over the bottle gourds, cover, and return to a simmer. Continue preparation for another hour or longer, until both the meat and bottle gourds are to desired tenderness and the liquids have reduce to a thick sauce.
Serve the Bottle Gourd Tagine directly from the tagine in which it was prepared.