Beef Tagine with Ras el Hanout

Beef, Goat, Lamb, Moroccan

RECIPIE: 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.

Beef Tagine with Ras el Hanout

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.

Beef Tagine with Ras el Hanout

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.

Beef Tagine with Ras el Hanout

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.

Beef Tagine with Ras el Hanout

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