Wednesday, April 13, 2011
Beef, pumpkin and date tagine
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, pumpkin and date tagine Recipe. Enjoy tasty Moroccan food dishes and learn how to make Beef, pumpkin and date tagine.
This delicious tagine will warm you up on the coldest of nights.
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.
Notebook: - July 2007, Page 135
Recipe by Sarah Hobbs
More Moroccan Tagine Recipes:
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine
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