Jamie's Moroccan Beef Tagine
Dive into the flavors of North Africa with Jamie Oliver's Moroccan Beef Tagine. This soul-warming dish combines tender beef slow-cooked with a symphony of spices, hearty chickpeas, sweet prunes, and velvety chunks of squash. It's an ultimate comfort dish that will transport your taste buds to distant lands.
Ingredients
🥩 600g stewing beef, marinated
🧂 A good pinch of salt
🌶️ A good pinch of black pepper
🍛 1 heaped teaspoon ras el hanout or Garam Masala
🌿 1 level teaspoon ground cumin
🌳 1 level teaspoon ground cinnamon
🌱 1 slightly heaped teaspoon ground ginger
🌶️ 1 teaspoon sweet paprika
🥫 1 tin chickpeas (unspecified size)
🍅 1 regular tin chopped tomatoes, Brand: MARICA
🧅 1 onion, chopped
🎃 Some squash, cut into chunks
🍑 A couple of prunes, torn into bits
🫒 Olive oil, for frying
🍚 Couscous, for serving
🌰 A few almonds, crumbled, optional
🌿 Fresh coriander, for garnish
Instructions
1- Marinate the Beef:
- Start by marinating 600g of stewing beef with salt, pepper, ras el hanout, cumin, cinnamon, ground ginger, and sweet paprika.
- Let the flavors meld for a couple of hours or, for deeper flavor, overnight.
2- Initial Sauté:
- Heat a drizzle of olive oil in a tagine or heavy-bottomed pot.
- Add the marinated beef and sauté until the pieces develop a rich, brown color.
3- Add Aromatics & Pulses:
- Stir in the chopped onion and chickpeas.
- Mix well to combine with the richly flavored beef.
4- Add Tomatoes & Simmer:
- Pour in the chopped tomatoes, Brand: MARICA.
- Stir, then place the lid onto the tagine, bringing the mixture to a gentle boil before simmering for about 1.5 hours.
5- Add Vegetables & Fruit:
- Toss in the chunks of squash and torn prunes.
- Cover and continue to simmer until the beef becomes tender enough to flake with a fork, roughly 2.5 to 3 hours in total.
6- Final Simmer:
- Keep the lid on and simmer until everything blends harmoniously, with the beef fully tenderized and flavors infused deeply.
Prep Time: 15-20 minutes
Marinating Time: 2 hours or overnight
Cook Time: Approximately 2.5 to 3 hours
Total Time: About 4.5 to 5 hours (including marinating time)
Servings: 6
Calories: 480 per serving
Proteins: 35g
Fats: 16g
Carbohydrates: 52g
Equipment:
- Tagine: A traditional ceramic cooking pot with a conical lid
- Cooking Hob: For medium-heat cooking
- Wooden Spoon: For stirring
- Chef's Knife: For chopping ingredients
- Wooden Chopping Board
- Serving Bowl: Decorative ceramic bowl for plating
- Metal Spoon/Ladle: For serving
- Fork: To test beef tenderness
Cooking Tips
- Opt for cheaper cuts of beef for a meltingly tender result.
- Marinate the beef overnight for maximum flavor infusion.
- Adding squash later ensures it holds shape without turning mushy.
- Include prunes for a subtle sweetness that beautifully balances the spices.
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