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.
VEAL TAGINE WITH SWEET POTATO
This works well in a smaller tagine. Serve it with a soft flat bread (pita would work if you are not making it). Use the bread to eat it, no utensils. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.
Provided by Ambervim
Categories Moroccan
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all except olive and sweet potato for about 1 hour.
- Put in tagine. Arrange sweet potato in a cross on top and cover with lid.
- Bake 1 hour at 360°F.
- Add the olives 10 minutes before the end of the cooking time.
- Finish cooking with the lid off.
Nutrition Facts : Calories 216.9, Fat 10.8, SaturatedFat 3.1, Cholesterol 70.4, Sodium 479, Carbohydrate 12.1, Fiber 2.5, Sugar 3.5, Protein 17.9
TAGINE OF CHICKEN & SWEET POTATO
Make and share this Tagine of Chicken & Sweet Potato recipe from Food.com.
Provided by mell_2
Categories One Dish Meal
Time 16m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan. Add the onion and fry until soft then add garlic and ginger and continue to fry until light and golden. Add the Ras el Hanout and cook for about thirty seconds, or until fragrant.
- Add a little salt, 1/2 teaspoon pepper and the chicken. Brown slightly. Add the sweet potatoes and cover with water. Bring to the boil over a medium heat, then cover and leave to simmer until the chicken is tender and the potato is half cooked (approx 20 mins).
- Simmer uncovered until the sauce is reduced by half or until a consistency to your liking. If the sauce is too runny, increase heat to high and boil uncovered until it reduce. You will need to stir regularly.
- Carefully stir in honey, making sure you don't mash up the potatoes. Leave to bubble uncovered for a few more minutes. Taste and season as desired.
Nutrition Facts : Calories 492.8, Fat 27, SaturatedFat 7.5, Cholesterol 140, Sodium 182.9, Carbohydrate 31.1, Fiber 3.3, Sugar 13.6, Protein 30.6
LAMB TAGINE WITH DATES & SWEET POTATOES
This is one of those wonderful dishes that improves with keeping
Provided by Mary Cadogan
Categories Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
- Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
- Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.
Nutrition Facts : Calories 646 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Protein 42 grams protein, Sodium 0.82 milligram of sodium
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
VEAL STEW WITH POTATOES, TOMATOES AND OREGANO
Categories Beef Herb Potato Tomato Bake Stew Back to School Spring Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.
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