Moroccan Pumpkin and Almonds Beef Tagine Dish

Moroccan Pumpkin and Almonds Beef Tagine





30 min


2 hr 30 min



  • 1 Kilogram (kg) ‏Beef Chuck Steak, cut into 3cm pieces
  • 1 Tablespoon (tbsp) ‏Olive Oil
  • 2 ‏Red Onions, cut into wedges
  • 2 ‏Garlic Cloves, crushed
  • 2 Teaspoons (tsp) ‏Ground Cumin
  • 2 Teaspoons (tsp) ‏Ground Coriander
  • 2 Teaspoons (tsp) ‏Sweet Parprika
  • 1 Teaspoon (tsp) ‏Ground Ginger
  • 1 Teaspoon (tsp) ‏Ground Cinnamon
  • 960ml (4 cups) ‏Beef Stock
  • 500 grams (g) ‏Butternut Pumpkin, peeled, seeded, coarsely chopped
  • 2 Tablespoons (tbsp) ‏Honey
  • 85 grams (half a cup) ‏Toasted Whole Almonds
  • To Serve ‏Coriander Leaves
  • To Serve ‏Steamed Couscous

Whether it’s halloween or not this beef and pumpkin tagine is sure to delight!

  1. Start by preheating your oven to 176°C/350°F (Gas Mark 4)
  2. In the bottom of your tagine heat half of the oil and add the beef to it
  3. Move the beef around for approximately 5 minutes. and then take off the heat and place on a plate
  4. Heat the rest of the oil and fry the onions, garlic for about 5 minutes
  5. Add the paprika, cumin, cinnamon, ginger and coriander and stir for 1 minute
  6. Now add the beef back in and pour the beef stock on top. Bring that mixture to simmer
  7. Place the tagine lid on and bake  for around 1 1/2 hours, stirring occasionally
  8. Add your pumpkin on top and again bake for another 30 minutes.
  9. Take out of the oven and add honey. Season with salt and pepper.
  10. Garnish with almonds, coriander leaves.
  11. Serve alongside couscous for complete Moroccan meal!

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