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Beef Tagine

A community recipe by

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.

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.

    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.

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