Moroccan beef tagine.

Moroccan beef tagine highly diverse and own mind flavor that unique. Several types of Moroccan beef tagine recipes are also sufficient simple to process and do not take lengthy. Although not everybody likes Moroccan beef tagine food, now some people are get attached and like the sundry Moroccan beef tagine foods on hand. This could be seen from the number of restaurants that provide Moroccan beef tagine as one of the dish. You can have Moroccan beef tagine using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Moroccan beef tagine

1. It's 600 g of stewing beef.
2. You need 1 of onion.
3. Prepare 1/2 (1 bunch) of fresh coriander.
4. Prepare of olive oil.
5. You need 1 of x 400 g tin of chickpeas.
6. It's 1 of x 400 g tin of plum tomatoes.
7. You need 800 ml of organic vegetable stock.
8. Prepare 800 g of butternut squash.
9. It's 100 g of prunes.
10. You need 1 of level tablespoon ras el hanout spice mix(blend of best spices).
11. It's 1 of level tablespoon ground cumin.
12. Prepare 1 of level tablespoon ground cinnamon.
13. Prepare 1 of level tablespoon ground ginger.
14. It's 1 of level tablespoon sweet paprika.

Moroccan beef tagine instructions

1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper..
2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight..
3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks..
4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours..
6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed..
8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve..

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