Gryffon Ridge Spice Merchants



Goat

Beef Tagine with Ras el Hanout
Serves 6 – 8

For the spice rub

1 Tbsp. Ras el Hanout
1 Tbsp. Ground cumin
1 Tbsp. Cassia cinnamon
1 Tbsp. Ground ginger
1 Tbsp. Paprika
1 Tsp. Sea Salt
1 Tsp. Freshly ground Black pepper

1 1/2 lbs. Stewing Beef
Olive oil
1 Large Onion, peeled and finely chopped
A small bunch of fresh cilantro, leaves picked and stalks reserved
1 14 oz. Can Chickpeas, drained
1 14 oz. Can Diced Tomatoes
4 Cups Stock, Beef, Chicken, or Vegetable
1 1/2 lbs. Winter Squash, peeled, deseeded and cut into 1-inch chunks
4 oz. prunes, roughly torn
2 Tbsp. Sliced Almonds, toasted

To make the spice rub:

Mix the Ras el Hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl.

Put the beef into a large bowl, massage it with the spice rub, then cover and place into the refrigerator for at least 3 hours and preferably overnight.

When you’re ready to cook, heat a several tablespoons of olive oil in a tagine or Dutch oven and fry the meat over a medium heat for 5 minutes.

Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Add the chickpeas and tomatoes, and 2 cups of the stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours.

At this point add your squash, the prunes and the remainder of the stock. Give everything a stir, place the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a bit of water if it looks too dry.

Once the time has passed, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with salt if necessary. Scatter the cilantro leaves over the tagine along with the toasted almonds and serve with couscous and pita.



Kheema

Serves 6

A traditional meat dish of Pakistan and India, it is normally served as an evening meal.  Kheema may also be used as a sandwich filling.

2 lbs. Beef, Lamb, or Goat ~ Minced or Ground
4 Medium potatoes ~ 1/4 inch cubes
3 Medium onions ~ Thinly sliced
4 Cloves garlic ~ Crushed
2 Cups peas
2 Fresh tomatoes ~ Chopped
1 1/2 Tsp. Tomato paste
3 Tbsp. Olive oil
1 Bunch Coriander ~ Roughly chopped
1 Tsp. Bezar
1 Tsp. Turmeric
1/2 Tsp. Cumin seeds
1/2 Tsp. Cumin powder
1/2 Tsp. Chili powder
1/2 Tsp. Ground Cardamom
1/4 Tsp. Cinnamon
1 Cup water
Juice of 1 Lemon
Sea Salt to taste

Sauté the onion in the oil until dark gold.  Add in the meat and brown. Add all spices and fry for a further two minutes, stirring continuously. Add the tomatoes, tomato paste, and garlic and stir well. Add the water and potatoes, turn the heat to low and cover. Stir occasionally. Cook until all the water is absorbed and the mixture is quite dry. Add the peas and chopped coriander and simmer until the potatoes are cooked.  Squeeze lemon juice over all before serving, and serve with Chapati or other pan cooked breads.




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