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.
BEEF TAGINE WITH SWEET POTATOES
From Food and Cooking of Spain, Africa and the Middle East. As suggested by one reviewer, this is good with spinach and chickpeas added into the mix.
Provided by pattikay in L.A.
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
- cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
- preheat the oven to 350.
- add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
- cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
- meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
- transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain.
- stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
- arrange the potato slices over the meat and dot with butter.
- cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
- increase the oven temp to 400.
- remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.
- serve at once.
CHICKEN TAGINE RECIPE BY TASTY
Here's what you need: Schwartz ground cinnamon, Schwartz paprika, ground coriander, black pepper, cumin, salt, chicken thighs, olive oil, baby potato, cherry tomato, shallot, dried apricots, salt, black pepper, lemon, fresh parsley, almond
Provided by Ivan Diaz
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 190ºC (375ºF).
- Place all of the ingredients for the spice rub in a small bowl and mix to combine.
- Place chicken thighs in a large bowl and coat with the spice rub.
- Heat a very large cast iron skillet and drizzle in 2 tablespoons of olive oil. 5. Place seasoned chicken thighs skin-side down and cook until the skin is brown and crispy, about 4-5 minutes. Then flip the thighs over and brown the other side for 4 minutes. Remove chicken from the pan.
- In a large bowl, add baby potatoes, cherry tomatoes, shallots, and apricots. Drizzle with the remaining 2 tablespoons of olive oil and season to taste with salt and pepper. Mix until evenly coated.
- Place the vegetables into the bottom of the tagine and arrange the chicken, skin-side up, around the top, wedging a slice of lemon between each piece of chicken.
- Place the lid on the tagine and place in the oven for 1 hour and 40 minutes, or until chicken is 165ºF (75ºC) and falls off the bone.
- Garnish with fresh parsley and toasted almond slivers.
- ENJOY!
Nutrition Facts : Calories 795 calories, Carbohydrate 57 grams, Fat 31 grams, Fiber 8 grams, Protein 72 grams, Sugar 25 grams
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
BEEF WITH POTATO TAGINE
The sauce in this tagine is delicious. Use Recipe #260654 to scoop up the sauce & meat. I adapted NELady's Recipe #349928 for this tagine.
Provided by FDADELKARIM
Categories One Dish Meal
Time 1h47m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Mix the ingredients together for the spice mix, reserve a third of it for later use. Rub the remaining mix over the beef cubes.
- Note: Let the cubes sit in the fridge for at least 1 hour before cooking.
- Heat the oil over medium-low heat in a tagine. Brown the beef & onion for 7 minutes.
- Stir in the water, bouillon, tomato paste, 1/2 tsp spice mix, parsley & cilantro. Cover with the lid & cook for 30 minutes.
- Uncover the tagine, stir in the tomato & another cup of water if needed.
- Sprinkle the potato wedges with reserve spice mix. Place the potatoes on top of the meat then recover & cook for another hour.
Nutrition Facts : Calories 716.5, Fat 44.6, SaturatedFat 16.3, Cholesterol 157.5, Sodium 793.5, Carbohydrate 33.8, Fiber 5.9, Sugar 4.8, Protein 45.1
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