Moroccan Beef Tagine With Apricots And Butternut Squash
X1 Large White Onions
500g Diced Beef https://trewayfarm.co.uk/product/diced-beef/
500g Butternut Squash Chopped
X1Tbsp Ras El Hanout
X1 Tbsp Paprika
X1 Tsp Cinnamon
X1 Tsp Ground Ginger
X1 Tsp Garlic Granules
X1 Tbsp Harissa
X1 Tbsp Honey
100g Chopped Dried Apricots
500ml Beef Stock
X1 Tin Chopped Tomatoes
X1 Tin Chickpeas (drained)
Serve With Rice, Pomegranate Seeds, Yoghurt, Fresh Coriander and Toasted Flaked Almonds
1, In small batches brown the beef in a casserole dish on the hob then leave to one side.
2, Finely dice the onion and tip into a large saucepan along with a glug of cooking oil or butter. Place over a medium heat, cook for 5 mins or until the onions have started to soften.
3, Add the butternut squash chunks and beef to the pan. Mix well and cook for a few minutes, stirring every 30 seconds.
4, Add all the dry spices and harissa to the pan and mix well. Cook for another couple of minutes until it is smelling wonderfully fragrant! Stir regularly to avoid sticking.
5, Add the honey, chickpeas and apricots to the pan along with the beef stock, tinned tomatoes and 200ml water. Mix well.
6, Turn the heat up and bring the mixture to the boil then turn the heat down to a simmer. Pop the lid on the pan and cook in the oven for 2 hrs at 180 degrees C. Keep checking regularly and add more water as necessary. The tagine is cooked when the beef is tender and starting to fall apart.
7, If necessary place on the hob with the lid off over a medium heat to reduce the sauce – stir regularly!
8, Sprinkle over the toasted flaked almonds and fresh coriander. Then serve with rice and yoghurt.
This recipe would also work well in a slow cooker.
Make a double batch and freeze for a later date as defrosts and reheats well.