MUSSEL CASSEROLE RECIPES

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TRADITIONAL MOROCCAN BEEF TAGINE - BORD BIA



Traditional Moroccan Beef Tagine - Bord Bia image

This is a simplified version of a traditional Moroccan tagine. Tastes great with either beef or lamb.

Provided by Bord Bia

Prep Time 0S

Cook Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 17

1 kg well trimmed shoulder/chuck beef or shoulder of lamb, cubed
1 tablesp. ground ginger
1 teasp. ground black pepper
1 teasp. ground cinnamon
1 tablesp. turmeric
1½ tablesp. paprika
½ teasp. chilli powder
1-2 tablesp. olive oil
2 large onions, diced
3 cloves garlic, chopped
100g dried apricots, chopped
50g sultanas or raisins
250ml tomato juice
125ml beef or lamb stock
1 tablsp. honey
Juice of ½ lemon
Salt to taste

Steps:

  • Set oven Gas Mark 4, 180ºC (350ºF).

    Place the meat in a large bowl. Mix the spices together and coat the meat with the spices.

    Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions.Add all remaining ingredients. Stir well, bring to the boil.

    Place in the oven for approx. 1½ hours or until the meat is very tender.

Nutrition Facts :

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