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This is a typical Moroccan tagine recipe to be cooked in a traditional tagine. Cooking times may vary slightly depending on the size of the tagine used and where you use the Tagine - on the stove top, open fire, grill etc. Serve this tagine with fresh baked bread or cous cous.
- 2 1⁄2 lbs lean beef, cut into 1-inch cubes
- 1 -2 tablespoon good quality olive oil
- 1 lb onion, peeled and quartered
- 6 -7 garlic cloves, minced
- 1 lb carrot, peeled and cut into quarters
- 10 ounces tinned plum tomatoes
- 4 ounces best quality dates, carefully pitted
- 4 ounces prunes, pitted carefully
- 2 tablespoons raisins
- 2 -3 tablespoons good quality honey
- 1⁄2 pint water
- beef stock cube, Maggi
- 2 small cinnamon sticks
- 5 -6 teaspoons ras el hanout spice mix
- 2 teaspoons fresh gound coriander seeds
- 1 inch piece gingerroot, minced or 1 teaspoon ground ginger
- salt & freshly ground black pepper
- 3 tablespoons chopped fresh coriander (to garnish)
- Place onions in the tagine base with 1/2 tbsp olive oil and brown well over a high heat. Add the rest of the olive oil and the beef and cook until well browned and sealed all over. Add the garlic and cook for a further 30 seconds, before adding all the spices except the cinnamon sticks.
- Make up the beef stock my mixing 1/2 pint of boiling water with 1 beef stock cube, honey and the cinnamon sticks - Maggi or Oxo work very well! Set aside.
- Turn the heat down. Add the carrots, tomatoes, dates, prunes, raisins and stock, carefully mix together with wooden spoon and season to taste with salt and pepper.
- Place lid over the tagine base and cook on a low heat for approx 4 1/2 hours. This may take a little longer or a little less cooking so check your tagine at around 3 hours of cooking to see how things are progressing.
- The tagine will be ready when the beef is 'melting' and the sauce is thick and bursting with all the flavours.
- Before serving, remove the cinnamon sticks and sprinkle the coriander over the top of the dish.
- Serve the tagine in its base with fresh baked bread or steamed cous cous.