transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain. Beef Tagine with Potatoes This easy tagine recipe is a popular family meal in Morocco. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 600 g stewing beef, 1 onion, ½ a bunch of fresh coriander, 1 x 400 g tin of chickpeas, 1 x 400 g tin of plum tomatoes, 800 ml organic vegetable stock, 800 g butternut squash, 100 g prunes, 2 tablespoons flaked almonds, 1 level tablespoon ras el hanout spice mix, 1 level tablespoon ground cumin, 1 level tablespoon ground cinnamon, 1 level tablespoon ground ginger, 1 level tablespoon sweet paprika. Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. Add the potatoes, olives and preserved lemon, adding water if necessary so that the broth almost reaches the top of the potatoes. At this stage, remove the lid and check the consistency. When the time's up, add the squash, prunes and remaining stock. Harrisa can be offered as a condiment. Moroccans serve Tagine with Potatoes directly from the tagine in which it was cooked. Use beef, lamb or goat meat. meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring. Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a large pot or pressure cooker. Cut the potatoes into wedges rather than slices. arrange the potato slices over the meat and dot with butter. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. 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 to taste. As suggested by one reviewer, this is good with spinach and chickpeas added into the mix. Add 3 cups of water and cover. increase the oven temp to 400. remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden. 27.3 g Partially cover and simmer for about 15 minutes, or until the potatoes are tender and the sauce is reduced until thick. cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid. Serve with a big bowl of lightly seasoned couscous and dive in. Place the meat in a large bowl. Pour the olive oil into the base of a tagine; arrange the onion slices across the bottom and distribute the garlic on top. Carrots or other veggies can be added to the recipe. Tastes great with either beef or lamb. The mixture varies depending on who is selling it, but can be a combination of anywhere from 10 to 100 spices. Use beef, lamb or goat meat. add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat. Would you rather see the Australian version? Sprinkle the spices as evenly as possible over the meat and potatoes. This can take some time so be patient. Chop the parsley and cilantro. Carrots or other veggies can be added to the recipe.

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