BEEF TAGINE
Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time.
Provided by Jamie Oliver
Categories Family one-pan recipes Jamie Does... Beef Dinner Party Moroccan Stew
Time 3h40m
Yield 4
Number Of Ingredients 16
Steps:
- Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
- 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.
- When you're ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
- 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.
- 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.
- 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.
- 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.
- 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.
- Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.
Nutrition Facts : Calories 548 calories, Fat 19.6 g fat, SaturatedFat 5.2 g saturated fat, Protein 46.4 g protein, Carbohydrate 48.7 g carbohydrate, Sugar 23.6 g sugar, Sodium 1.1 g salt, Fiber 11 g fibre
BEEF TAGINE
I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food - a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean.
Provided by Jamie Oliver
Time 5h35m
Yield 4 to 6
Number Of Ingredients 16
Steps:
- Serving suggestion: Lightly seasoned couscous.
- To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off 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 with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.
MOROCCAN BEEF TAGINE
A quick and easy Moroccan tagine style dish, a beef stew with an amazing array of flavours!
Time 45m
Yield 4
Number Of Ingredients 25
Steps:
- Cook the ground beef, onions and carrots in a large saucepan over medium-high heat, breaking the beef apart as it cooks, until the beef is cooked, before draining off and excess grease.
- Add the garlic, ginger, paprika, cumin, coriander, cinnamon, cardamom, cayenne, and tomato paste, and cook until fragrant, about a minute.
- Add the broth, dates, apricots, raisins, olives, preserved lemon, honey, harissa and saffron, bring to a boil, reduce the heat and simmer, covered for 20 minutes.
- Server garnished with almonds, cilantro and parsley.
Nutrition Facts : Nutrition Facts Calories 512, Fat 28g (Saturated 9g, Trans 1g), Cholesterol 80mg, Sodium 448mg, Carbs 68g (Fiber 8g, Sugars 53g), Protein 26g Nutrition by
MOROCCAN TAGINE
A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too
Provided by John Torode
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
- Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.12 milligram of sodium
MOROCCAN BEEF AND HONEY TAGINE
This is virtually the same recipe as French Tart's #1919460, (so I'm not claiming it as my own!) Having cooked it several times with a slightly smaller quantity, I've changed the quantities of ingredients just a little over time to suit the smaller size and my taste (and the fact that I can't find a 9 ounce tin of tomatoes). Also, to save confusing myself when using the Recipezaar conversion, I've done it in metric.
Provided by Baz231
Categories Meat
Time 9h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat half the olive oil in a large pan or wok and quickly brown the onion quarters over a high heat until charred and coloured well. (Break them up as you're doing this.).
- Add the carrots and the chopped garlic and stir fry for another 3 minutes. Tip carrots and onions into the tagine (or crock pot).
- Add the tinned tomatoes, dates and prunes to the tagine/crock pot and mix well.
- Add the honey and ras el hanout to the beef stock, stir well and add to the tagine/crock pot. Mix well, then add the cinnamon stick.
- Heat the remaining olive oil in the same pan in which the onions were cooked and cook the beef cubes in small batches over high heat to sear and seal them. As each batch is browned, add the beef to the tagine or crock pot.
- When all the beef is browned and in the tagine or crock pot, season with salt and pepper to taste. Ensure everything is just covered with the stock (if not add a little water). Mix well and slow cook for about 9 hours.
- When ready to serve, garnish with fresh coriander and toasted almonds.
- Serve on fluffy cous cous.
MOROCCAN TAGINE
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
Provided by MAX BOSIO
Categories World Cuisine Recipes African North African Moroccan
Time 2h15m
Yield 5
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
- Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g
MOROCCAN BEEF STEW TAGINE/TAJINE
This stew smells wonderful. It blends the flavor of garlic, cinnamon, cumin and orange peel, and makes an easy, exotic dinner.
Provided by Chef Roni
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, salt and pepper.
- Coat the meat with the flour in a large bowl or large plastic bag.
- In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
- Remove from heat.
- Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
- Simmer covered about 1 hour 15 minutes or until meat is almost tender.
- Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).
- Add the chick peas and cook until heated through.
- Serve over couscous.
Nutrition Facts : Calories 600.6, Fat 34.2, SaturatedFat 12.2, Cholesterol 118, Sodium 781.2, Carbohydrate 35.5, Fiber 6.9, Sugar 4.2, Protein 37.2
STOVETOP MOROCCAN TAGINE
An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.
Provided by JRLJACKSON
Categories World Cuisine Recipes African North African Moroccan
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
- Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 44.7 g, Cholesterol 20.3 mg, Fat 4.3 g, Fiber 8.1 g, Protein 14.1 g, SaturatedFat 0.7 g, Sodium 878.5 mg, Sugar 9.3 g
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