Hit enter to search or ESC to close

Bookmark Recipe

Beef Tagine

This is a simplified version of a traditional Moroccan tagine. Tastes great with either beef or lamb.

4 people
1 h 30 min

Ingredients

    • 1 kg well trimmed shoulder/chuck beef or shoulder of lamb, cubed
    • 1 tablesp. ground ginger
    • 1 teasp. ground black pepper
    • 1 teasp. ground cinnamon
    • 1 tablesp. turmeric
    • 1½ tablesp. paprika
    • ½ teasp. chilli powder
    • 1-2 tablesp. olive oil
    • 2 large onions, diced
    • 3 cloves garlic, chopped
    • 100g dried apricots, chopped
    • 50g sultanas or raisins
    • 250ml tomato juice
    • 125ml beef or lamb stock
    • 1 tablsp. honey
    • Juice of ½ lemon
    • Salt to taste
    • 1-2 tablesp. fresh coriander, chopped 
    • Grated rind of 1 lemon 
    • 50g almonds, chopped 
    • Salt and black pepper

Tagine

    • 1 kg well trimmed shoulder/chuck beef or shoulder of lamb, cubed
    • 1 tablesp. ground ginger
    • 1 teasp. ground black pepper
    • 1 teasp. ground cinnamon
    • 1 tablesp. turmeric
    • 1½ tablesp. paprika
    • ½ teasp. chilli powder
    • 1-2 tablesp. olive oil
    • 2 large onions, diced
    • 3 cloves garlic, chopped
    • 100g dried apricots, chopped
    • 50g sultanas or raisins
    • 250ml tomato juice
    • 125ml beef or lamb stock
    • 1 tablsp. honey
    • Juice of ½ lemon
    • Salt to taste

Topping

    • 1-2 tablesp. fresh coriander, chopped 
    • Grated rind of 1 lemon 
    • 50g almonds, chopped 
    • Salt and black pepper

Method

Copy Text

Set oven Gas Mark 4, 180ºC (350ºF).

Place the meat in a large bowl. Mix the spices together and coat the meat with the spices.

Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions.Add all remaining ingredients. Stir well, bring to the boil.

Place in the oven for approx. 1½ hours or until the meat is very tender.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

Set oven Gas Mark 4, 180ºC (350ºF).

Place the meat in a large bowl. Mix the spices together and coat the meat with the spices.

Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions.Add all remaining ingredients. Stir well, bring to the boil.

Place in the oven for approx. 1½ hours or until the meat is very tender.

Serving Suggestions

Sprinkle on the topping and serve with rice or cous cous.