Sunday, August 1, 2010

Moroccan Beef and Carrot Tagine.


This recipe comes from the "Australian Good Food" magazine.


Moroccan Beef and Carrot Tagine.


1 T ground cumin

2t sweet paprika

1t ground ginger

1kg beef chuck steak, cut into chunks

butter

2 onions, finely sliced

2 cloves garlic, finely chopped

2 large carrots, cut into large chunks

400g can chopped tomatoes

2/3 cup pitted dates, halved (I used sultanas)

2T honey

1 cup beef stock

1 cinnamon stick



Cook garlic and onion till golden with butter.

Coat beef with cumin, paprika and ginger.

Cook in the garlic/onion mixture till browned. Add carrots.

Add tomato, date, honey, stock and cinnamon. Bring to the boil. Reduce to low and cook for about one and three quarter hours, till the beef is tender and the sauce is a rich colour.


I served mine with mash, couscous would be more authentic.

I doubled the recipe.


This was so good. Not such a hit with the children though, but give it time......

3 comments:

Out Back said...

This sounds like a yummy recipe, will have to give this one a go...Thanks for sharing.

Tania

Nikki said...

Was this cooked in a tagine? I see that Ikea sells them but I was not sure just how to use it.

Hill upon Hill said...

No I did it in a good, solid based pot on the stove. It worked just as well.