MOROCCAN BEEF TAGINE 🇲🇦
This dish is rich with aromatic spices and slow-cooked to perfection, typically in a tagine pot, but you can also use a Dutch oven or heavy-bottomed pot if you don’t have one.
Moroccan Beef Tagine Recipe
Ingredients:
• 2 lbs (900g) beef stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 tbsp g/g paste
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1 cup beef broth (or water)
• 1/2 cup chopped tomatoes (canned or fresh)
• 1/2 cup dried apricots, halved
• 1/4 cup raisins or sultanas
• 1/4 cup chopped fresh cilantro (coriander)
• 1/4 cup chopped fresh parsley
• 1/2 cup slivered almonds, toasted (optional)
• Juice of 1 lemon
• 1 cup carrots, sliced into rounds
• 1 cup potatoes, cubed
• 1 cup chickpeas, canned or cooked
Instructions:
Heat the olive oil in a tagine pot or Dutch oven over medium-high heat. Add the beef chunks in batches, browning them on all sides. Remove the beef and set it aside.
In the same pot, add a bit more oil if necessary. Sauté the onions until they are soft and translucent, about 5-7 minutes. Add the garlic and the spice mix, and cook for another 1-2 minutes until fragrant.
Return the beef to the pot. Add the beef broth (or water), chopped tomatoes, and bring to a simmer. If using a tagine pot, lower the heat to a gentle simmer. Cover with the lid and let it cook slowly for about 2 hour.
Add Vegetables and Dried Fruits: After an hour, add the carrots, potatoes, dried apricots, raisins, cinnamon stick, and chickpeas if using. Continue cooking for another 45 minutes to 1 hour, or until the meat and vegetables are tender.
Stir in the chopped cilantro and parsley, lemon juice. Taste and adjust seasoning if needed.
Garnish with toasted almonds if desired. Serve the tagine hot with couscous, rice, or crusty bread.
Enjoy your Moroccan Beef Tagine!
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