Step-by-Step Guide to Prepare Speedy Moroccan beef tagine

Moroccan beef tagine.

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, moroccan beef tagine. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Moroccan beef tagine is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They're nice and they look fantastic. Moroccan beef tagine is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook moroccan beef tagine using 14 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan beef tagine:

1. {Take 600 g of stewing beef.
2. {Make ready 1 of onion.
3. {Get 1/2 (1 bunch) of fresh coriander.
4. {Take of olive oil.
5. {Prepare 1 of x 400 g tin of chickpeas.
6. {Prepare 1 of x 400 g tin of plum tomatoes.
7. {Make ready 800 ml of organic vegetable stock.
8. {Take 800 g of butternut squash.
9. {Take 100 g of prunes.
10. {Get 1 of level tablespoon ras el hanout spice mix(blend of best spices).
11. {Make ready 1 of level tablespoon ground cumin.
12. {Prepare 1 of level tablespoon ground cinnamon.
13. {Make ready 1 of level tablespoon ground ginger.
14. {Make ready 1 of level tablespoon sweet paprika.

Steps to make Moroccan beef tagine:

1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper..
2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight..
3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks..
4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours..
6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed..
8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve..

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