The stereotypical “Moroccan Tagine” recipe is great at this time of year, as it contains a heady mixture of spices which capture the season perfectly. For this recipe I’ve loaned Nigella Lawson’s Lamb and Date Tagine (from her great Nigella Christmas book), with just a few tweaks.
The reason for the tweaking isn’t because I think I can improve her recipe; far from it. In fact, this version was born out of an evening’s dinner with a Brother-In-Law who doesn’t like lamb, coupled with my urge to haul out last year’s Christmas present – a clay tagine pot from my Wife.
Give this version (or Nigella’s original) a go and your house will be full of the smells of Christmas while it cooks. You won’t regret it!
Recipe: Beef Tagine
Summary: This beef tagine fills your house with heady aromas while it cooks. Just try not to get excited!
- 1kg (2lb 3oz) Diced stewing beef
- 4 tbsp olive oil
- 2 Onions, peeled and chopped
- 250g (9oz) Dried dates (de-stoned)
- 200ml (7 fl oz) Red Wine
- 250ml (8fl oz) Water
- 1 tsp of each of the following: Cinnamon, Turmeric, Ginger and Cumin
- 5 Cloves
- 2 Tomatoes, cut into 1/2 moon shapes (half down the middle, then half again, then once more)
- Salt & pepper, to taste
- Start off by heating your oil in a wide pan or tagine pot. Throw in your onions and stir for 10 minutes to soften.
- Add in your spices and stir.
- Turn up the heat, add the meat, and stir occasionally to brown.
- Add the liquids and dates then reduce the heat to a minimum, pop the lid on, and leave for 1.5 hours.
- Add the tomatoes, stir, then back on with the lid for another 30 minutes.
Preparation time: 10 minute(s)
Cooking time: 2 hour(s) 10 minute(s)