Beef, Chili and Sweet Potato Tagine

Tue, 2 March 2021

Beef, Chilli & Sweet Potato Tagine

 

This is simply delicious and as with most dishes of this nature it tastes even better the next day! The classic Moroccan Tagine got it’s name from the dish in which it is cooked and although these dishes are rarely used in its European re-incarnations the name abides.

 

1 ½ lb/700g diced stewing beef

1 tablespoon oil

1 teaspoon of sugar

1 teaspoon of ground cumin

1 teaspoon dried mixed herbs

1 teaspoon of ground cinnamon

1 teaspoon chilli powder

1 medium sized onion

3 cloves of garlic

2 sweet potatoes-cut into cubes

1 tablespoon plain flour

1 tin chopped tomatoes

1 pint/600ml beef stock-approx (see top tip)

Small tin chickpeas (optional)

2oz/50g raisins

Zest of 1 orange

 

Mix together the mixed herbs with the spices (cumin, cinnamon, chilli powder) and the sugar.

Toss the beef pieces in the spice mix, adding the oil to coat the spice to the beef

 

Leave the meat for 20 minutes and then fry off the meat on a large pan until all of the meat has been browned evenly.

 

Preheat oven to 170C/325F/Gas Mark 3

 

Next add the onions, garlic and sweet potato until well browned (approx 3-4 minutes)
Add the plain flour and stir this with the vegetables for a moment or two.

Mix in the chopped tomatoes with the beef stock

 

Pour all of this deliciously fragrant sauce into the casserole dish, d pop into the oven and cook for 1 ½  hours until the meat is tender. Check the dish every 20 minutes to give it a stir and if you feel the mixture is becoming too dry add in some additional stock.

 

Just before serving add the chickpeas, raisins and orange zest.

 

Serve immediately, sprinkle with some toasted almonds and/or natural yoghurt.

 

Top Tip:

This dish is all about the meat and the vegetables lightly bound in a deliciously fragrant sauce. If you would like some additional sauce you can add in some additional stock to generate some more sauce.