Tuesday, February 15, 2011
Beef, date & honey tagine with almonds recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, date & honey tagine with almonds Recipe. Enjoy tasty Moroccan recipes and learn how to make Beef, date & honey tagine with almonds.
Preparation Time 10 minutes
Cooking Time 140 minutes
Ingredients (serves 8)
85g (1/2 cup) whole blanched almonds
2 tbs olive oil
2 (about 1.5kg) beef rump steaks, cut into 2cm pieces
2 brown onions, halved, thickly sliced
2 garlic cloves, crushed
1/2 tsp saffron threads
2 x 7cm cinnamon sticks
2 tsp ground cumin
2 tsp ground ginger
375ml (1 1/2 cups) beef stock
375ml (1 1/2 cups) water
150g (1 cup) fresh dates, halved lengthways, pitted
2 tbs honey
Fresh coriander leaves, to serve
1. Preheat oven to 180°C. Place almonds on a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Reduce oven to 150°C.
2. Meanwhile, heat half the oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef and half the remaining oil, reheating pan between batches.
3. Heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft. Add the saffron, cinnamon, cumin and ginger and cook for 2 minutes or until aromatic. Add the beef, stock and water. Bring to the boil. Remove from heat. Bake, covered, in oven for 2 hours or until beef is tender. Remove from oven and add the dates and honey. Cover and set aside for 10 minutes or until cooled slightly and the dates are soft.
4. Sprinkle the almonds over the beef tagine and top with coriander to serve.
Make this recipe up to 2 days ahead. Store almonds in an airtight container. Store the tagine in an airtight container in the fridge. To reheat, place in a large saucepan over low heat and cook, covered, stirring occasionally, for 15 minutes or until heated through.
Good Taste - May 2006, Page 44
Recipe by Sarah Hobbs
More Moroccan Recipes:
Moroccan chard & lamb pan-fry
Chicken tagine with couscous
Fast chicken tagine
Easy fish tagine recipe
Moroccan Lamb and Fruit Stew
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