Beef Tagine

A community recipe by joost

Not tested or verified by Nigella.com

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Introduction

This is my own recipe, although it is a blend of several tagine recipes.

Ingredients

Serves: 4-6

Metric Cups

1 kilogram stewing beef (cubed)
2 large onions (chopped)
4 cloves garlic (crushed)
1 stick cinnamon
2 teaspoons ras-el-hanout
1 teaspoon ground ginger
1 tin chopped tomatoes
1 water (or stock)
15 grams coarsely chopped fresh coriander
15 grams chopped fresh flatleaf parsley
1 pickled lemon (peel, rinsed and chopped)

2⅕ pounds stewing beef (cubed)
2 large onions (chopped)
4 cloves garlic (crushed)
1 stick cinnamon
2 teaspoons ras-el-hanout
1 teaspoon ground ginger
1 tin diced tomatoes
1 water (or stock)
½ ounce coarsely chopped cilantro
½ ounce chopped fresh italian parsley
1 pickled lemon (peel, rinsed and chopped)

Method

Beef Tagine is a community recipe submitted by joost and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat olive oil in a tagine or stewing pot Brown the meat in batches, remove from the pan and season.

Add more oil if needed and put the cinammon stick in the pan. Add the onions and fry them on a low heat till they're brown.

Stir in the garlic and fry for about 30 seconds. Add the ras-el-hanout and ground ginger and stir well.

Put the meat back in the pan and add tomatoes lemon peel, half of both the coriander and parsley and add water or stock till the meat is just covered.

Simmer on a low heat for 2-3 hours. Sprinkle the rest of the coriander and parsley over the tagine and serve with rice or couscous.

Heat olive oil in a tagine or stewing pot Brown the meat in batches, remove from the pan and season.

Add more oil if needed and put the cinammon stick in the pan. Add the onions and fry them on a low heat till they're brown.

Stir in the garlic and fry for about 30 seconds. Add the ras-el-hanout and ground ginger and stir well.

Put the meat back in the pan and add tomatoes lemon peel, half of both the coriander and parsley and add water or stock till the meat is just covered.

Simmer on a low heat for 2-3 hours. Sprinkle the rest of the coriander and parsley over the tagine and serve with rice or couscous.

Additional Information

Although I don't do a lot of preserving myself I do make my own pickled lemons, it's easy. Quarter as many lemons as will fit in your preserving jar. Make a layer of 4-5 wedges, fitting them together snugly. Sprinkle over one tablespoon of coarse sea salt, some peppercorns, 2 bay leafs and 3 cloves. Layer the wedges up like this, sprinkling the same ingredients over each layer. Close the jar, put it in a dark place and leave for at least a week but preferably longer. Once you've opened the jar, store it in the fridge. Only use the peel and always rinse well before you use it.