Tagines are very versatile and can take on pretty much any flavour combination. However, we have created this rich Moroccan inspired beef tagine with sweet prunes and nutty pistachios all served up with fluffy steamed couscous.

Ingredients

600g beef short rib or stewing steak, cut into 3cm chunks

2tbsp Tagine Paste

Salt and black pepper

2 tbsp Early Harvest olive oil

1 onion, peeled and finely diced

2 cloves garlic, peeled and finely chopped

¼ tsp saffron threads, steeped in 50ml boiling water

1/4 tsp ground ginger

1/4 tsp ground cinnamon

200ml beef stock

200g prunes

1 large or 2 small Beldi Preserved Lemons, flesh removed and skin finely chopped

75g shelled pistachios, chopped

30g (small bunch) coriander, chopped

Ingredients

600g beef short rib or stewing steak, cut into 3cm chunks

2tbsp Tagine Paste

Salt and black pepper

2 tbsp Early Harvest olive oil

1 onion, peeled and finely diced

2 cloves garlic, peeled and finely chopped

¼ tsp saffron threads, steeped in 50ml boiling water

1/4 tsp ground ginger

1/4 tsp ground cinnamon

200ml beef stock

200g prunes

1 large or 2 small Beldi Preserved Lemons, flesh removed and skin finely chopped

75g shelled pistachios, chopped

30g (small bunch) coriander, chopped

1

In a bowl, mix the chunks of beef with the Tagine Paste, season with salt and pepper then 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, cinnamon and ground ginger to the pan. Bring to the boil and then turn down to a very gentle simmer for 1.5 hours (2 hours if using short rib).

4

After 1.5 hours, add your chopped preserved lemon skin and prunes 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 pistachios over the top of each portion.

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