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    You are in: Home / Recipes / Moroccan Beef and Pumpkin Tajine Recipe
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    Moroccan Beef and Pumpkin Tajine

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    cookiecutter _'s Note:

    From the Pumpkins and Squash cookbook by Kathleen Desmond Stang.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre heat oven to 325 degrees F.
    2. 2
      In a heavy saucepan heat the oil over medium heat and saute the onion, ginger, cinnamon stick, allspice and coriander until the onion is soft (about 10 minutes). Add the garlic and meat and saute until the meat is browned, about 7 minutes, turn to coat all sides.
    3. 3
      Place cranberries in a small dish and cover with sherry. Let sit.
    4. 4
      Cover and bake meat for 30 minutes. Add pumpkin and cranberries, cover, and bake 1 hour longer, or until meat is tender. Add honey and lime juice to the pan drippings and heat over medium high, scraping the bottom of the pan. Sprinkle with nuts and cilantro and garnish with lime wedges.

    Ratings & Reviews:

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    Nutritional Facts for Moroccan Beef and Pumpkin Tajine

    Serving Size: 1 (265 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 740.8
     
    Calories from Fat 470
    63%
    Total Fat 52.3 g
    80%
    Saturated Fat 18.5 g
    92%
    Cholesterol 177.0 mg
    59%
    Sodium 113.6 mg
    4%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 1.5 g
    6%
    Sugars 6.9 g
    27%
    Protein 46.6 g
    93%

    The following items or measurements are not included:

    sugar pumpkin

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