Top Review by noway
Very tasty tagine! We really liked the flavor of this and the spiciness was a nice contrast from a sweeter tagine that we tried last week (Recipe #313622). I'm giving it 4 stars because while overall we liked the flavor, we both felt that something was missing. Hubby would prefer it to be a little sweeter and would like to try with some cinnamon. I felt it could use some more tomatoes and more flavor overall (maybe more ras el hanout). Also, I would recommend to other people to see if they need to add the cup of water, and if so, do it incrementally. I prepared on the stovetop using a pot with a covered lid instead of a tagine and did not need to add any water at all. Thanks for posting another delicious tagine recipe, I know to turn to Nasseh's recipes for authentic, tasty Moroccan food! Made for PAC Spring 2010.
- 2 tablespoons olive oil
- 1⁄2 onion, chopped
- 1 -1 1⁄2 lb beef stew meat
- 1 (15 ounce) can diced tomatoes
- 1 cup water
- 1 tablespoon parsley, finely chopped
- 1 tablespoon cilantro, finely chopped
- 1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon black pepper
- 1 small beef bouillon cube
- 1⁄2 green pepper, cut into small strips
- 2 -3 potatoes, peeled & cut into strips
Directions See How It's Made
- Heat the olive oil in a tagine over medium heat. Add the onion & beef, brown on all sides.
- Pour the diced tomatoes into the tagine with the water. Add the bouillon, parsley, cilantro, & spices, stir until well blended. Cover with the lid & cook for 30 minutes over medium-low heat.
- Sprinkle the peeled potato strips with pepper & paprika then add to the tagine along with the peppers. Cover with the lid & cook on low heat for an hour.
- Check to see if the potatoes are tender. If not, recover & cook for additional 30 minutes.