Moroccan Pumpkin and Almonds Beef Tagine





30 min


2 hr 30 min


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  • 1 tbsp ‏Olive oil
  • 1 kg ‏Beef chuck steak, cut into 3 cm pieces
  • 2 ‏Red onions, cut into wedges
  • 2 ‏Garlic cloves, crushed
  • 2 tsp ‏Ground cumin
  • 2 tsp ‏Ground coriander
  • 2 tsp ‏Sweet paprika
  • 1 tsp ‏Ground ginger
  • 1 tsp ‏Ground cinnamon
  • 4 cups (1 liter) ‏Beef stock
  • 500 grams ‏Butternut pumpkin, peeled, seeded, coarsely chopped
  • 2 tbsp ‏Honey
  • 1/2 cup (85 grams) ‏Toasted whole almonds
  • Steamed couscous, to serve ‏Coriander leaves, to serve
  1. Preheat oven to 150°C.
  2. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
  3. Heat remaining oil in pan. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens.
  4. Add the cumin, ground coriander, paprika, ginger and cinnamon and cook, stirring, for 1-2 minutes or until aromatic. Add the beef and beef stock and bring to a simmer. Remove from heat.
  5. Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/4 hours.
  6. Add the pumpkin and bake for a further 30 minutes or until beef and pumpkin are tender and sauce thickens slightly. Remove from heat. Add the honey and stir to combine. Taste and season with salt and pepper. Scatter the almonds and coriander leaves over the tagine. Serve with steamed couscous, if desired.

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