tagine – bFeedme

A tagine is a dish that is named after the clay earthenware pot where it is cooked in. Moroccan tagine calls for slow braising of meat and a variety of ingredients that include fruits, nuts and spices.

Beef and pear tagine is a delicious Moroccan recipe that is worth the hours you need to prepare it. The combination of fruit and spices definitely make the meat favorable to the palette.

Serves 6

Ingredients:

2/3 cup honey

1/4 cup fresh lemon juice

1 1/2 cup water

2 firm pears, cored and cut into thick wedges

1 teaspoon ground cinnamon

1 teaspoon ground allspice

2 tablespoons olive oil

2kg chuck steak, cut into 1/2 inch cubes

2 brown onions, finely chopped

4 garlic cloves, crushed

3cm piece fresh ginger, peeled and grated

4 tablespoons Moroccan Spice Blend (Ras-el-Hanout)

20g butter

1/4 cup dates

4 tablespoons toasted sliced almonds

Combine the water, lemon juice, honey, pears allspice and cinnamon in a medium sized saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for 20-30 minutes or until the pears are tender. Remove from heat and let it cool. Drain and reserve the liquid.

Preheat the oven to 180C. After, heat the oil in a large saucepan over medium heat. Fry the steak in batches for 3-5 minutes or until they are browned. Add more oil if needed. Transfer the cooked meat to a plate and set aside.

Sauté the onions in the saucepan and cook them for 3-5 minutes over medium heat until they are soft and translucent. Add the ginger, garlic and the Moroccan spice blend. Cook them for 1-2 minutes or until they become fragrant. Return the steak to the pan and pour in 1 1/2 cups of reserved pear liquid. Set the heat to high and bring it to a boil. Transfer the cooked beef and pears to an ovenproof dish and bake it covered for an hour and a half.

While waiting for the beef and pears to be cooked, melt the butter in a medium sized saucepan over medium heat. Cook the pears in butter for 3-5 minutes per side or until they are golden brown. Take the tagine from the oven and add the pairs. Gently stir. Return the dish to the oven and cook it uncovered for another 20-30 minutes or until the steak is very tender. Remove from oven and let it stand for 2-3 minutes. Top it with dates and sprinkle with almonds before serving.

Photo Courtesy Of: tomcensani

This dish is so simple, beautifully flavoured and filling it would be hard to improve upon it. Using a double boiler (if you have one available) will mean that the flavours from the stew will be imparted into the Cous Cous, creating a much deeper aromatic flavour in the dish.

To Serve 4
225g Cous Cous
4tbsp Olive Oil
450g Lean Lamb
2 Garlic Cloves, peeled and crushed
½ tsp Chilli Flakes
1 Onion, peeled and chopped
2tsp Ground Coriander
2tsp Paprika
1tsp Ground Cumin
1tsp Ground Turmeric
1tsp Ground Cinnamon
2 Medium Potatoes, peeled and cubed
2 Large Carrots, peeled and sliced
225g Celeriac, peeled and cubed
400g Can Chick Peas
300ml Tomato Juice
2tbsp Tomato Puree
1tbsp Chilli Sauce
125g Sultanas
Salt and Pepper
3tbsp Chopped Fresh Coriander

1. Place the Cous Cous into a sieve, then wash under cold running water to moisten all of the grains. Turn out onto a baking sheet, spread out to cover entirely, then leave until needed.
2. Cube the Lean Lamb, and seal in a large saucepan with hot fat until well browned. Add the Garlic, Chilli Flakes, Onion, Coriander, Paprika, Cumin, Turmeric and Cinnamon, then cook over a medium heat for ten minutes.
3. Add the Potatoes, Carrots and Celeriac to the pan, then fry gently for another five minutes. Stir in the Chick Peas, along with their liquid, then add the Tomato Juice, Puree and Chilli Sauce. Bring the pan to the boil, then cover and reduce the heat slightly, simmering the pan for twenty minutes.
4. Stir in the Sultanas and cook, then simmer for a further ten minutes.
5. Cook the Cous Cous as per packet instructions, before seasoning to taste. Stir in the Coriander, and serve with the Cous Cous.

Photo Courtesy of: The Marmot

Beef and Pear Tagine

Spiced Vegetable and Lamb Tagine