Moroccan Beef Tagine
It's almost the weekend and this dish is perfect for it. Minimal effort then slow cooked for a few hours until meltingly tender and giving you plenty of time to just chill out (or go to the pub!).
Usually made with lamb, Moroccan style tagines are full of fragrant spices and often pulses and dried fruits too. So when making this version I figured why not try it with beef instead. The results were, if I do say so myself, rather fantastic. The meat falls apart without so much as looking at it and the sauce is rich, flavourful and subtly spiced to provide a meal that is satifying both in terms of comfort and taste.
Serves 8
1 tbsp ground cumin
1 tbsp paprika
1 tbsp ground turmeric
1.2kg diced beef
2 x 400g tins chopped tomatoes
250g stoned prunes, roughly chopped
500ml beef stock
1 tsp honey
400g tin chickpeas, drained and rinsed
Juice 1 lemon
Large bunch fresh parsley, roughly chopped
Natural yoghurt
Preheat the oven to 150C.
Heat a large glug of oil in a deep, ovenproof casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic, ginger and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
Season the beef, then add it to the pot, turn up the heat and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and honey and bring to a good simmer, then transfer to the oven and cook for 3 hours, stirring every now and then.
After 3 hours has passed, put the pot back onto the hob over a medium heat. Stir in the chickpeas and lemon juice. Let the sauce reduce and the chickpeas cook for around half an hour. Taste and season with salt and pepper. Serve scattered with parsley and with a dollop of yoghurt on top.
Usually made with lamb, Moroccan style tagines are full of fragrant spices and often pulses and dried fruits too. So when making this version I figured why not try it with beef instead. The results were, if I do say so myself, rather fantastic. The meat falls apart without so much as looking at it and the sauce is rich, flavourful and subtly spiced to provide a meal that is satifying both in terms of comfort and taste.
Moroccan Beef Tagine
Serves 8
Olive oil
3 red onions, sliced
3 garlic cloves, finely chopped
1 tbsp fresh ginger, peeled and finely chopped
1 tbsp ground ginger
1 tbsp garam masala1 tbsp ground cumin
1 tbsp paprika
1 tbsp ground turmeric
1.2kg diced beef
2 x 400g tins chopped tomatoes
250g stoned prunes, roughly chopped
500ml beef stock
1 tsp honey
400g tin chickpeas, drained and rinsed
Juice 1 lemon
Large bunch fresh parsley, roughly chopped
Natural yoghurt
Preheat the oven to 150C.
Heat a large glug of oil in a deep, ovenproof casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic, ginger and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
Season the beef, then add it to the pot, turn up the heat and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and honey and bring to a good simmer, then transfer to the oven and cook for 3 hours, stirring every now and then.
After 3 hours has passed, put the pot back onto the hob over a medium heat. Stir in the chickpeas and lemon juice. Let the sauce reduce and the chickpeas cook for around half an hour. Taste and season with salt and pepper. Serve scattered with parsley and with a dollop of yoghurt on top.
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