Recipe by RubberDucky AU
Absolutely beautiful tagine (slow cooked) beef with fragrant Moroccan spices, sultanas and apricots. If you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. The original recipe calls for 4 teas garlic, I prefer one, to allow the apricotty sweetness to remain. Personally I think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! Can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. This recipe comes from the Family Health Network, Australia.
Top Review by mersaydees
Fabulous tagine! Made as directed, including the 1 cup of dried apricot. Very sweet and earthy tones. I highly recommend serving with basmati rice. Also, to save a dish, I "removed" the cooked onion and beef to the crockpot itself! Just seemed the thing to do! Thanks, RubberDucky AU! Made for PAC Spring 09.
- 1 1⁄2 kg stewing beef, lean, diced
- 2 tablespoons olive oil
- 2 onions, sliced
- 1 teaspoon garlic, crushed (or to taste)
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons ground turmeric
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup sultana
- 1 cup apricot nectar
- 1 cup beef stock
- dried apricot (optional)
Directions See How It's Made
- Heat a little oil in deep sided pan on high, fry onion until browned. Remove and put aside.
- Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
- Toss into crock pot beef, onion, and remaining ingredients, stir to combine. I like to include a cup of dried apricots.
- Cook on low all day, 8 to 10 hours until fork tender. Season to taste. Serve over rice or with couscous and veggies. Savour!