Prep 20 mins
Cook 2 hrs
From Food and Cooking of Spain, Africa and the Middle East. As suggested by one reviewer, this is good with spinach and chickpeas added into the mix.
- 680.38-907.18 g stewing beef, cubed
- 29.58 ml vegetable oil
- 0.25 ml turmeric
- 1 onion, chopped
- 1 fresh chili pepper, seeded and chopped
- 7.39 ml paprika
- 0.25 ml cayenne pepper
- 2.46 ml cumin
- 453.59 g sweet potato
- 14.79 ml chopped fresh parsley
- 14.79 ml chopped fresh cilantro
- 14.79 ml butter
- Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
- cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
- preheat the oven to 350.
- add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
- cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
- meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
- transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain.
- stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
- arrange the potato slices over the meat and dot with butter.
- cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
- increase the oven temp to 400.
- remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.
- serve at once.
This is wonderful! It makes a perfect stew for a cold and blustery night we are having. The flavors of this are nicely Moroccan, with just a little bit of heat. I know I would enjoy this if I added thinly sliced potatoes, and maybe adding some healthy veggies like carrot or spinach, and perhaps even some chickpeas. Very nice, and we all enjoyed! Thank you.
A delicious dish! All of the flavors blend well. Served over white rice. Prepared as a participant in The Great Tagine Treasure Hunt February 2008.