Ingredients
-
2 1/2
-
1 - 2
-
1
-
6 - 7
-
1
-
10
-
4
-
4
-
2
-
2 - 3
-
1/2
-
-
2
-
5 - 6
-
2
Directions
Fruity Beef Tagine for the Tagine!, 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 , OH MY !! I am at a loss for words fabulous, fantastic just don’t do justice !! I love the use of spices and ras el hanout spice mix, it has become a staple in my house and love recipes that incorporate it I have been on a NA*ME kick for a while, and your recipes have not let me down at all!! Thank you!, FAAAABULOUS!!!! The onions & fruit dissolved into a wonderful rich gravy Don’t anyone be put off by the time involved it sits on LOW for a long time with an occasional stir so you can go about your business It was almost like a slow cooker, lol I’ll bet this would work well in a slow cooker, now that I mention it Very easy to assemble & very delicious results Made for NA*ME Forum Spice of the Month – ras el hanout 🙂 Thanks, Rezika!!
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
the Tagine Will Be Ready When the Beef Is 'melting' and the Sauce Is Thick and Bursting With All the Flavours. |
|
6
Done
|
Before Serving, Remove the Cinnamon Sticks and Sprinkle the Coriander Over the Top of the Dish. |
|
7
Done
|
Serve the Tagine in Its Base With Fresh Baked Bread or Steamed Cous Cous. |
