A hearty Moroccan-inspired beef tagine slow-cooked with aromatic spices, chickpeas, seasonal squash, and dried plums. Served with lightly seasoned couscous and toasted almonds for a comforting, flavorful meal.
Ingredients extracted via AI
600 g beef for braisingsaltblack pepperras el hanoutgaram masalacinnamonground gingersweet paprikaolive oilonioncanned chickpeascanned chopped tomatoessquashdried plums (prunes)couscouscrushed almonds
Procedure generated via AI
Marinate about 600 g of inexpensive braising beef for several hours or overnight with salt, black pepper, 1 teaspoon each of ras el hanout (a Moroccan spice blend), garam masala, cinnamon, ground ginger, and sweet paprika.
Brown the beef in olive oil until it develops a rich color.
Add one chopped onion and a can of chickpeas to the pot.
Pour in a can of chopped tomatoes and cover with a lid.
Simmer the beef gently for about 2½ to 3 hours, adding other ingredients as you cook.
After about 1½ hours, add diced seasonal squash, taking care to keep the pieces intact so they don’t turn mushy.
Chop a few dried plums by hand and stir them in to enrich the flavor.
Continue cooking until the beef is completely tender and easily falls apart with a fork.
Serve the tagine with simply seasoned couscous and sprinkle with crushed almonds if desired.