Project Description

MOROCCAN
BEEF TAGINE

OUR FAVOURITE

4

10 min

105 min

Slow Cook

Stove Top

WHAT YOU NEED

  • 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*  

HOW TO MAKE

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

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

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 couscous and mix all ingredients together.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
replace prunes with dates 
Reduce meat: 250g beef + 200 g Mushrooms. 
ALTERNATIVE
2 tsp preserved lemon = juice 1 lemon plus zest.

LIKE THIS RECIPE? SHARE IT ON…

THE CHOICE
IS YOURS!

WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!

ORIGINS

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.

YOU MAY
ALSO
LIKE

YOU MAY ALSO LIKE