Ethiopian Beef and Vegetable Tagine

•  1 1/2 pkt (15 g) Ethiopian spice 
• 500 g beef, diced 
• 1 onion, chopped 
• 200 g potatoes, cubed 
• 2 carrots, quartered 
• 2 zucchini, quartered 
• 1 capsicum, sliced 
• 1 cup beef stock 
• 1 lemon zested and juiced

HOW TO MAKE

STEP 1

Sauté onion and capsicum, 5 min. Add spice, sauté 1 min. Add beef, sauté 5 min. 

STEP 2

Add stock, lemon zest, bring to the boil and simmer 60 min.

STEP 3

Add in potatoes and carrots, simmer 15 min. 

STEP 4

Add zucchini simmer 5 min. Season with lemon juice and let rest 5 min.

HOW TO SERVE

Serve with rice and garnish with fresh parsley leaves.

HINTS & TIPS

SIDES &CONDIMENTS

Ethiopian minced greens:

• 200 g kale or spinach steamed

1/2 tsp chilli flakes

1/2 tsp Berbere or paprika

1 clove garlic crushed

Sauté garlic and spices 2 min, add in steamed greens and let rest 2 min.

SWAPS & ALTERNATIVES

veggie combos: pmit zucchini and serve with Ethiopian minced greens.

reduce meat: 250 g beef + 200 g cooked chickpeas.

alternative: mix in 1 tbsp currants and 2 tbsp cashews to the rice. Traditionally, 2-3 hard boiled eggs are added for extra protein.