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Beef, pumpkin and date tagine

Preparation Time 10 minutes
Cooking Time 90 minutes


1 tbs extra virgin olive oil
2 brown onions, cut into wedges
2 tsp cumin seeds
1 1/2 tsp ground coriander
1 tsp ground ginger
1 tsp ground cinnamon
kg gravy beef, cut into 2cm pieces
4 cups (1L) beef or vegetable stock
500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
100g fresh dates, pitted
150g Lebanese couscous
100g pkt toasted slivered almonds
1/2 cup fresh coriander leaves


1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add the cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add the beef and beef stock and bring to the boil. Reduce heat to very low and simmer, covered, for 1 1/4 hours or until beef is tender. Add the pumpkin and dates and simmer, partially covered, for 20 minutes or until pumpkin is tender.

2. Meanwhile, cook the couscous in a medium saucepan of boiling salted water for 5 minutes or until tender. Drain well. Add the almonds and coriander.

3. Divide the couscous among serving bowls. Spoon over the beef tagine and serve immediately.

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