Wednesday, December 8, 2010
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Tagine Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan Tagine.
Start stewing! A great winter warmer is here.
Ingredients (serves 4)
2 tablespoons olive oil
750g gravy beef, trimmed, cut into 3cm cubes
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 medium carrots, peeled, halved, sliced
2 celery stalks, chopped
2 tablespoons plain flour
1 1/2 tablespoons Moroccan seasoning
2 dried bay leaves
1 cinnamon stick
2 cups beef stock
400g can diced tomatoes
400g can chickpeas, drained, rinsed
Pumpkin and potato mash and steamed
Green beans, to serve
1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
2. Heat remaining oil in dish. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour and seasoning. Cook, stirring, for 1 minute. Add bay leaves and cinnamon.
3. Stir in stock and tomatoes. Cover dish. Bring to the boil. Transfer to oven. Bake for 1 hour 30 minutes. Remove from oven. Stir in chickpeas. Bake for 30 minutes or until beef is tender. Remove and discard cinnamon and bay leaves. Serve with mash and beans.
You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.
Super Food Ideas - July 2010, Page 55
Recipe by Claire Brookman
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Easy fish tagine recipe
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