Classic Morrocan style tagine. Cooked patiently for the maximum impactful flavour, it’s an excellent winter recipe when you’ve got a bit of time to cook.  Using our smokey tagine paste with preserved lemons gives a tasty balance of rich and tangy, with additional depth of flavour coming from cinnamon, coriander, almonds and apricots.

Ingredients

600g stewing beef (cut into 3cm chunks)

3 tsp Tagine Paste

2 tbsp Cornicabra Extra Virgin Olive Oil 

2 medium onions, peeled and thinly sliced

2 garlic cloves, crushed

½ tsp saffron, soaked in a small amount of warm water

200ml beef stock

1 cinnamon stick

2 Beldi preserved lemons (pulp discarded), skin finely chopped

100g dried apricots

Salt and pepper, to taste

Handful fresh coriander, chopped

Handful flaked almonds or pistachios

Ingredients

600g stewing beef (cut into 3cm chunks)

3 tsp Tagine Paste

2 tbsp Cornicabra Extra Virgin Olive Oil 

2 medium onions, peeled and thinly sliced

2 garlic cloves, crushed

½ tsp saffron, soaked in a small amount of warm water

200ml beef stock

1 cinnamon stick

2 Beldi preserved lemons (pulp discarded), skin finely chopped

100g dried apricots

Salt and pepper, to taste

Handful fresh coriander, chopped

Handful flaked almonds or pistachios

1

In a bowl, mix the chunks of stewing beef with the Tagine Paste, set aside to marinate for an hour, or as long as possible – overnight if you have time.

2

Drizzle the olive oil in the pan and fry the onions in a frying pan on a medium heat until golden, add the garlic and fry for a further 2 minutes. Remove the onions and garlic from the pan and fry the stewing beef for a few minutes, just until brown all over.

3

Turn the heat down to the lowest possible setting. Take your casserole dish with a tight fitting lid (or tagine, if you have one) and put the sliced onions and garlic in the bottom. Sit your beef on top of the onion mix. Add your saffron (with water), beef stock and cinnamon stick to the pan. Bring to the boil and then turn down to a very gentle simmer for 1.5 hours.

4

After 1.5 hours, add your chopped preserved lemon skin and apricots to the pan and stir to ensure they are covered with the liquid as much as possible. Simmer for a further ½ an hour.

5

Taste for seasoning and add salt and pepper if required. Serve the beef tagine over a bed of couscous, sprinkling some of the chopped coriander and flaked almonds or pistachios over the top of each portion.

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