Moroccan beef tagine sure sounds like a difficult dish to make, but it’s really not and can even be made a day in advance. When you are buying meat don’t forget to keep an eye for the quality mark; a red tractor is a great sign in the UK. This dish is fantastic to have a bit of a play with different herbs and spices too.

Moroccan beef tagine with green couscous

Serving Size: 6-8 people

Moroccan beef tagine with green couscous

Ingredients

    For the tagine:
  • 2 tbsp paprika
  • 1 tbsp each ground coriander and turmeric
  • 2 tsp each ground cinnamon and cumin
  • 2 tsp coarse ground black pepper
  • 1.5kg (3lb 5oz) beef chuck or blade, well trimmed and cut into 2.5cm (1in) chunks
  • 2 garlic cloves, chopped
  • 2.5cm (1in) piece peeled root ginger, chopped
  • 3 onions, roughly chopped
  • 2 tbsp olive oil
  • 600ml (1 pint) tomato juice
  • 600ml (1 pint) beef or chicken stock
  • 2 tbsp clear honey
  • For the couscous:
  • 350g (12oz) couscous
  • 6 tbsp extra-virgin olive oil
  • Juice of 2 lemons
  • 600ml (1 pint) chicken stock
  • 4 tbsp chopped fresh flat-leaf parsley and mint
  • 50g (2oz) flaked almonds, toasted
  • Sea salt and freshly ground black pepper
  • Greek-style yoghurt and fresh coriander leaves, to garnish

Instructions

  1. In a large bowl mix coriander, paprika, cinnamon, turmeric,cumin and pepper.
  2. Place half of the mix into a small bowl and set aside. Place the beef into the large bowl and cover it with the spices mixture.
  3. Cover the bowl with clingfilm and let it rest overnight.
  4. Preheat the oven to 160°C (325°F), Gas mark 3.
  5. Put the ginger, onions and garlic into the food processor and mix until finely processed.
  6. Heat a large heavy based casserole, add 1 tbsp of oil and in batches brown off the marinated beef.
  7. Add the remaining oil to the pan and add the processed onion mixture. Cook until
  8. it softens but not coloured. Add the spice mixture that we set aside earlier and cook for couple of minutes or so until all is well combined.
  9. Pour stock and tomato juice into the pan and add the browned beef with the honey. Stir it all until combine.
  10. Wait until it boils, then cover and transfer to the oven. Cook for 2 hours or until the beef is completely tender and sauce thickens and reduced. Season to your liking.
  11. Place the couscous in a large bowl and add four tbsp of the oil and lemon juice. Mix it well so that all the grains are completely coated.
  12. In a small pan heat the stock. Season it generously.
  13. Pour the stock over the couscous and let is sit in a warm place for about 6 to 8 minutes until all the liquid has been absorbed. Mix occasionally.
  14. Stir the remaining oil with the herbs into the couscous. Serve on a warmed serving plates with the tagine.
  15. Sprinkle with toasted almonds and garnish with a dollop of the Greek yoghurt and some coriander leaves.
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http://www.kiddycharts.com/cook/moroccan-beef-tagine-with-green-couscous/

It’s delicious. Enjoy!

This was provided by EasiYo; these yogurt makers are available to buy on Amazon (affiliate link).