Moroccan Beef Tagine

Moroccan Beef Tagine

PREP TIME

10 minutes

COOK TIME

105 minutes

YIELDS

4

Ingredients

  • 1/2 pkt (15 g) Moroccan spice 
  • 500 g chuck beef cubed 
  • 200g cooked chickpeas 
  • 1 onion, chopped 
  • 2 tomatoes, chopped 
  • 200 g pumpkin peeled and cubed 
  • 1 zucchini, sliced 
  • 50 g pitted prunes 
  • 1-2 cups beef stock 
  • 2 tsp preserved lemon* 

Memories

The tagine dates back to Harun al Rashid, a late eighth-century ruler of the Islamic empire. Foods cooked tagine-style appeared in The Thousand and One Nights in the ninth century.

Although originally a Berber dish, the tagine has evolved with the history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine. 

Directions

STEP 1

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

STEP 2

Add stock, tomatoes, prunes cover and cook on low for 90 min.

STEP 3

Add pumpkin, zucchini and chickpeas. Cover & cook on low for 15 min.

HOW TO SERVE

Serve with a couscous salad* and garnish with preserved lemon*.

HINTS & TIPS

SIDES &CONDIMENTS

Couscous salad:

  • 20 g almond flakes
  • 2 tbsp each of fresh coriander and mint leaves
  • 1 cup cooked couscous

Cook coucous and mix all ingredients together. 

SWAPS & ALTERNATIVES

Veggie combos: replace prunes with dates.

Reduce meat: 250g beef + 200 g Mushrooms. 

Alternative: 2 tsp preserved lemon = juice 1 lemon plus zest.