Wednesday, March 12, 2014

Moroccan Beef Tagine

I love ethnic food and any reason to make my own spice blends. I had never heard of ras el hanout until yesterday and was intrigued. I had most of the spices, so that was a plus for making it! I've also changed the prunes to golden raisins. I love golden raisins and think they are a better replacement. Another provision was made, I'm using basmati rice instead of cous cous. I do enjoy cous cous and it's usually served with this type of meal, but I have a lot of rice and knew it would work just as well.


Moroccan Beef Tagine
Recipe adapted from Jamie Oliver

1 1/2 lb stewing beef
sea salt and freshly ground black pepper
1 tablespoon ras el hanout spice mix {recipe below}
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon paprika
1/4 cup olive oil
1 onion, chopped
cilantro {fresh}
1 14 ounce can chickpeas, drained
1 14 ounce can diced tomatoes
3 1/2 cups vegetable stock, divided
1 1/2 lb butternut squash, seeded and cut into 1 inch chunks
3 1/2 oz golden raisins
slivered almonds, toasted

  • Mix all the spices together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap and put into the refrigerator overnight. That way the spices will penetrate and flavor the meat. 
  • When you're ready to cook, heat the olive oil in a tagine or dutch oven and cook the meat over medium heat for 5 minutes. Add the onion and cilantro stalks and cook for another 5 minutes. Add the chickpeas and tomatoes, then pour in half of the stock and stir. Bring to the boil, then put the lid on the pan and reduce to a simmer for 1 1/2 hours. 
  • Add the squash, raisins and remaining stock once ready. Give everything a gentle stir, then put the lid back on the pan and continue cooking for another 1 1/2 hours.
  • Once the time is up, take the lid off and check the consistency. If it seems a bit too watery, simmer for 20 minutes more with the lid off. Season with salt and scatter the cilantro leaves and toasted almonds over the tagine.


Ras El Hanout Spice Mix:

2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves


  • Mix all of the ingredients together.




Ashley