With very minimal prep and hands on time, this tagine is full of flavor and has a bit of a kick from the spices. It’s balanced out nicely by the sweet dried (and then cooked) fruits! Recipe adapted from My Morrocan Food.
2.6 lbs beef roast, cut into bite size cubes
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
2 tablespoon olive oil
4 onions, chopped
3 garlic cloves, minced
3.5 oz pitted dates, chopped
3.5 oz dried apricots, chopped
Fresh coriander for garnish (optional)
1. Combine spices, meat, and salt and pepper in a large bowl. Toss the meat until coated with the spices. Set aside.
2. In a heavy bottom skillet, heat up the olive oil and add the onions over medium heat. Cover and cook the onions for about 10 minutes, or until soft and translucent.
3. Add the garlic and meat to the onions. Cook for 5-7 minutes, turning occasionally.
4. Add a cup and a half of water to the skillet and bring to a boil. Once boiling, reduce heat to medium low, cover the pot and let simmer for one hour.
5. To prepare the apricots and dates, place them in water for a few minutes to soften them. Drain the water and add them to the skillet for 40 minutes, or until the meat is tender, stirring occasionally.
6. Add additional spices or salt to taste – I served mine over a bed of white rice! Top with fresh coriander or additional chopped, dried apricots if you’d like!