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Fruity Beef Tagine for the Tagine

this is a typical moroccan tagine recipe to be cooked in a traditional tagine. cooking times may vary slightly depending on the size of the tagine used and where you use the tagine - on the stove top, open fire, grill etc. serve this tagine with fresh baked bread or cous cous.

complex18 ingredients11 preparation steps
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Ingredients

  • lean beef
  • olive oil
  • onion
  • garlic cloves
  • carrot
  • plum tomatoes
  • dates
  • prunes
  • raisins
  • honey
  • water
  • beef stock cube
  • cinnamon sticks
  • ras el hanout spice mix
  • coriander seeds
  • gingerroot
  • salt & freshly ground black pepper
  • fresh coriander

Preparation

  1. 1place onions in the tagine base with 1 / 2 tbsp olive oil and brown well over a high heat
  2. 2add the rest of the olive oil and the beef and cook until well browned and sealed all over
  3. 3add the garlic and cook for a further 30 seconds , before adding all the spices except the cinnamon sticks
  4. 4make up the beef stock my mixing 1 / 2 pint of boiling water with 1 beef stock cube , honey and the cinnamon sticks - maggi or oxo work very well ! set aside
  5. 5turn the heat down
  6. 6add the carrots , tomatoes , dates , prunes , raisins and stock , carefully mix together with wooden spoon and season to taste with salt and pepper
  7. 7place lid over the tagine base and cook on a low heat for approx 4 1 / 2 hours
  8. 8this may take a little longer or a little less cooking so check your tagine at around 3 hours of cooking to see how things are progressing
  9. 9the tagine will be ready when the beef is 'melting' and the sauce is thick and bursting with all the flavours
  10. 10before serving , remove the cinnamon sticks and sprinkle the coriander over the top of the dish
  11. 11serve the tagine in its base with fresh baked bread or steamed cous cous