Best Moroccan Beef Tajine With Apricot And Pear Recipes

BEEF TAGINE (MOROCCAN BEEF STEW)

Beef Tagine (Moroccan Beef Stew) image

Beef Tagine is a popular stew from Morocco with amazing flavors thanks to the earthy and exotic spices.

Provided by GypsyPlate

Time 4h

Number Of Ingredients 25

Ingredients

2 Tbsp oil
1 medium onion, chopped
3 garlic cloves, finely chopped
2 tsp ginger, finely chopped
2 Tbsp tomato paste
1 15oz can diced tomatoes
3 cups beef broth
2 tsp Spanish paprika (see note 1)
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp turmeric
1.5 tsp coriander
1/2 tsp cumin
2-3 carrots, cut into chunks
1 15oz can garbanzo beans, drained
12-14 dried apricots
6 Tbsp raisins
8-9 baby potatoes, cut into halves
2 to 2.5 lbs chuck roast, cut into chunks
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp cinnamon
1 tsp cumin
1 tsp coriander

Steps:

Coat beef chunks with all spice rub ingredients.
Heat olive oil in a pot over medium high heat and sear the meat for about 10 minutes, till it browns up all side. For this, leave it undisturbed for 5 minutes before flipping.
Add in chopped onions and cook till tender, about 6-7 minutes. Next, add chopped ginger and garlic and cook for a couple of minutes. Stir in tomato paste and cook for a few more minutes.
Add in diced canned tomatoes, beef broth and remaining spices (paprika, Spanish paprika, cinnamon, turmeric, cumin, coriander). Combine well. Let it come to a boil, then reduce the temperature to medium low. Cover and cook for 45 minutes.
Add in carrots and garbanzo beans continue cooking, covered, for 30 minutes.
Stir in apricots and raisins and cook with the lid on. Every now and then, stir the pot. If you feel the sauce is getting too thick, add in extra water (I added an extra 1 cup). Cook till meat is tender and melts in your mouth, about another 2 hours, depending on the size of the chunks.
Add in potatoes in the last 25 to 30 minutes. Taste and adjust for salt and pepper.

MOROCCAN TAGINE

Moroccan Tagine image

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Provided by MAX BOSIO

Categories World Cuisine Recipes African North African Moroccan

Time 2h15m

Yield 5

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
½ cup golden raisins
½ cup blanched slivered almonds

Steps:

Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 42.7 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 7.5 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 68.3 mg, Sugar 25.8 g

MOROCCAN BEEF TAJINE WITH APRICOT AND PEAR

MOROCCAN BEEF TAJINE WITH APRICOT AND PEAR image

Categories Soup/Stew Beef Dinner

Number Of Ingredients 14

Ingredients

2 teaspoons butter
2 large onions chopped
4 teaspoons fresh ginger root
2 teaspoons salt
1/2 teaspoon turmeric
2 cinnamon sticks
4 cloves garlic
2 teaspoons garlic minced
2 lb lean stewing beef
10 oz beef broth
2 pears (or apples) sliced
2 tablespoons slivered almonds (toasted)
2 tablespoons fresh cilantro
Lime wedges

Steps:

Add butter to a preheated pan and saute onion, ginger, salt, pepper, turmeric and cinnamon sticks until glazed. Add garlic and beef, saute until beef turns brown (about 5 minutes). Add beef broth and bring to a boil. Divide the contents of the saute pan between the two tajines. Cover the tajine and cook at 325 for 1 hour. Remove the tajines and divide the pear slices and apricots evenly between the two tajines. Cook for another 30 minutes . Remove the tajines and garnish with slivered almonds and cilantro, top with lime wedges if desired.