Best Moroccan Venison Beef Tagine W Dried Mango Raisins Recipes

Moroccan Venison (Beef) Tagine W/ Dried Mango & Raisins image

Provided by velorutionista

Categories Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs venison, cut into 1-inch cubes (or beef)
3 teaspoons olive oil, divided
1 teaspoon ground coriander
1/2 teaspoon cumin
1 teaspoon ground ginger
1 pinch saffron (as much as you'd like)
1 onion, sliced vertically
1 garlic clove, minced
1 3/4 cups vegetable stock
1 cinnamon stick
1/2 cup golden raisin
2/3 cup dried mango, chopped
1 teaspoon harissa (may also use berbere spice mix)

Steps:

Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well.
Heat remaining 1 teaspoons olive oil in skillet over med. high heat. Brown meat on all sides; place in crock pot. (I use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly).
Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.
Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot.
Add cinnamon stick and cook 5 hours on LOW.
After 5 hours, stir stew and add raisins, mango, and harissa.
Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread.

Nutrition Facts : Calories 302.7, Fat 7.7, SaturatedFat 2.1, Cholesterol 142.8, Sodium 72.8, Carbohydrate 18.1, Fiber 1.4, Sugar 11.9, Protein 39.6

Moroccan Beef and Honey Tagine image

Provided by Baz231

Categories Meat

Time 9h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg stewing beef, cubed
2 tablespoons olive oil
2 medium onions, peeled and quartered
3 garlic cloves, crushed
3 medium carrots, peeled & cut into chunks
1 (400 g) can tomatoes, diced
120 g dates, pitted and whole
120 g prunes, pitted and whole
1 tablespoon honey
2 cups beef stock
1 cinnamon stick
1 1/2 tablespoons ras el hanout spice mix
salt and pepper
40 g toasted sliced almonds
1 tablespoon fresh coriander, chopped (optional)

Steps:

Heat half the olive oil in a large pan or wok and quickly brown the onion quarters over a high heat until charred and coloured well. (Break them up as you're doing this.).
Add the carrots and the chopped garlic and stir fry for another 3 minutes. Tip carrots and onions into the tagine (or crock pot).
Add the tinned tomatoes, dates and prunes to the tagine/crock pot and mix well.
Add the honey and ras el hanout to the beef stock, stir well and add to the tagine/crock pot. Mix well, then add the cinnamon stick.
Heat the remaining olive oil in the same pan in which the onions were cooked and cook the beef cubes in small batches over high heat to sear and seal them. As each batch is browned, add the beef to the tagine or crock pot.
When all the beef is browned and in the tagine or crock pot, season with salt and pepper to taste. Ensure everything is just covered with the stock (if not add a little water). Mix well and slow cook for about 9 hours.
When ready to serve, garnish with fresh coriander and toasted almonds.
Serve on fluffy cous cous.