|Photo:Moroccan Pumpkin and almonds beef tagine recipe|
The home of Tasty Food Recipes invites you to try Moroccan Pumpkin and almonds beef tagine recipe. Enjoy my collection of delicious food recipes and learn how to make Moroccan Pumpkin and almonds beef tagine recipe.
The subtle spice mix of cinnamon, ground ginger and paprika make this casserole a classic Moroccan delicacy. You can add other Moroccan flavours such as olives, chopped preserved lemon or fresh dates
Ingredients (serves 6)
1 tbs olive oil
1kg beef chuck steak, cut into 3cm pieces
2 red onions, cut into wedges
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
1 tsp ground ginger
1 tsp ground cinnamon
4 cups (1 litre) beef stock
500g butternut pumpkin, peeled, seeded, coarsely chopped
2 tbs honey
1/2 cup (85g) toasted whole almonds
Coriander leaves, to serve
Steamed couscous, to serve
Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
Heat remaining oil in pan. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the cumin, ground coriander, paprika, ginger and cinnamon and cook, stirring, for 1-2 minutes or until aromatic. Add the beef and beef stock and bring to a simmer. Remove from heat.
Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/4 hours. Add the pumpkin and bake for a further 30 minutes or until beef and pumpkin are tender and sauce thickens slightly. Remove from heat. Add the honey and stir to combine. Taste and season with salt and pepper. Scatter the almonds and coriander leaves over the tagine. Serve with steamed couscous, if desired.
Cheat's tip: replace the spices with 2 tbs Moroccan spice mix.
Taste.com.au - May 2011
Recipe by Sarah Hobbs - Food Editor, taste.com.au
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