Tuesday 13 December 2011

Beef Tagine

Beef Tagine
This sweet and spicy tagine is a savoury combination of prunes and beef steak stewed with saffron, cinnamon, ginger and harissa. Pistachio nuts are scattered over the tagine as a garnish. Delicious and easy to make containing no added fat whatsoever which works equally well as a family dinner or special occasion meal.  Delicious!

Serves 4
Prep time:  10 minutes
Cooking time: 2 hours

1kg/2.2 lbs braising steak, fat trimmed and cubed
1 onion, chopped
2 cloves of garlic, crushed
25g fresh ginger, peeled & grated
1 tsp ground cumin
½ tsp ground cinnamon
A small pinch of saffron
1 tsp harissa paste
Freshly ground salt & pepper
650ml beef stock
175g prunes, halved
3 tomatoes, peeled & chopped

To serve
2 tbsp chopped parsley
75g shelled & halved pistachios
Rice or couscous


1.  Place the beef into a tagine or casserole dish/large saucepan.  Add the onion, garlic, ginger, cumin, cinnamon, saffron, harissa paste and seasoning.  Pour over the stock and bring to a simmer, cover and simmer for 1 ½ hours or until the meat is tender.

2.  Add the prunes and tomatoes to the dish and let simmer uncovered for a further 30 minutes.

3.  Season to taste and stir in the parsley.  Serve with rice or couscous and a sprinkling of pistachio nuts... enjoy!

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