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Moroccan Pumpkin and almonds beef tagine
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
A classic Moroccan casserole loaded with spices like cinnamon, ginger, and paprika. Enhance with olives, preserved lemon, or dates for authentic flavors.
Ingredients:
  • 18.20 gm olive oil
  • 1kg beef chuck steak, cut into 3cm pieces
  • 2 red onions, cut into wedges
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 5.00 gm sweet paprika
  • 2.50 gm ground ginger
  • 2.50 gm ground cinnamon
  • 1020.00 gm (1 litre) beef stock
  • 500g butternut pumpkin, peeled, seeded, coarsely chopped
  • 57.20 gm honey
  • 85g almond
  • Coriander leaves, to serve
  • Steamed couscous, to serve
Instructions:
  • Preheat oven to 150°C. Heat half of the oil in a large flameproof casserole pan over medium-high heat. Brown one-quarter of the beef by cooking it for 5 minutes, turning occasionally. Transfer to a bowl. Repeat with the remaining beef in 3 more batches, using the remaining oil and reheating the pan between batches.
  • In a pan, heat the remaining oil and sauté the onion and garlic until softened, about 5 minutes. Stir in the cumin, ground coriander, paprika, ginger, and cinnamon, and cook until aromatic, about 1-2 minutes. Add the beef and beef stock, bring to a simmer, and then remove from heat.
  • 1. Bake uncovered in a hot oven, stirring occasionally, for 1 1/4 hours. Then, add pumpkin and bake for another 30 minutes until beef and pumpkin are tender, and sauce slightly thickens. 2. Remove from heat and blend in honey. Season with salt and pepper. 3. Sprinkle almonds and coriander leaves over the tagine. 4. Serve with steamed couscous on the side if desired.

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