Top Review by Vicki in CT
Definitely a complex layering of flavors. I think the cinnamon was just a little too strong so would cut back on this next time. I used a full 1/2 tsp of cayenne because I like things hot. Used one small onion, three potatoes and did not need to add any additional water. Was planning on serving with some Naan bread from my local Indian restaurant but was snowed in. This, for my way of eating, was three servings. This reminded me very much of chicken vindaloo.
- 1 tablespoon ground cumin
- 1⁄2 tablespoon paprika
- 1⁄2 tablespoon ground coriander
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh black pepper
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄8 teaspoon cayenne
- 1 lb beef stew meat
- 1⁄2 onion, chopped
- 1 tablespoon olive oil
- 2 1⁄2 cups water
- 1 beef bouillon cube
- 2 tablespoons tomato paste
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 medium tomatoes, chopped
- 2 medium potatoes, peeled & cut into wedges
Directions See How It's Made
- Mix the ingredients together for the spice mix, reserve a third of it for later use. Rub the remaining mix over the beef cubes.
- Note: Let the cubes sit in the fridge for at least 1 hour before cooking.
- Heat the oil over medium-low heat in a tagine. Brown the beef & onion for 7 minutes.
- Stir in the water, bouillon, tomato paste, 1/2 tsp spice mix, parsley & cilantro. Cover with the lid & cook for 30 minutes.
- Uncover the tagine, stir in the tomato & another cup of water if needed.
- Sprinkle the potato wedges with reserve spice mix. Place the potatoes on top of the meat then recover & cook for another hour.