Moroccan pumpkin and almonds beef tagine
This Moroccan Pumpkin and Almonds Beef Tagine features tender beef simmered with sweet pumpkin, crunchy almonds, and aromatic spices, creating a rich and satisfying meal. It's perfect for gatherings or family dinners, bringing a unique blend of flavours to the table.
Cook time 120 min
Prep time 15 min
Ingredients:
1 tbsp olive oil2 lb beef
2 red onions
2 garlic cloves
2 tsp ground cumin
1 tsp dried coriander
1 tsp paprika
1 tsp ginger
1 tsp cinnamon
4 cups beef broth
4 cups pumpkin
2 tbsp honey
1/2 cup almonds
Moroccan cuisine is known for its rich and aromatic flavors, and this Moroccan Pumpkin and Almonds Beef Tagine is a perfect example of that. This dish combines tender beef with sweet pumpkin, crunchy almonds, and a blend of exotic spices to create a mouthwatering meal that's perfect for any occasion. Whether you're planning a family dinner or a special gathering, this recipe is sure to impress your guests with its unique and delicious taste.
Instructions:
- Cut beef into 1-inch cubes.
- Finely chop the red onions.
- Mince the garlic.
- Peel and cut pumpkin into similar-sized cubes.
- Toast the almonds in a dry pan over medium heat until golden, set aside.
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or a tagine over medium-high heat.
- Add the cubed beef and brown on all sides. This should take about 5-7 minutes.
- Transfer the beef to a plate and set aside.
- In the same pot, add the chopped red onions and cook until they start to soften, about 5 minutes.
- Add the minced garlic and continue to cook for an additional 1-2 minutes until fragrant.
- Stir in the ground cumin, dried coriander, paprika, ground ginger, and cinnamon. Cook for another 1-2 minutes to toast the spices lightly and bring out their flavors.
- Return the browned beef to the pot.
- Pour in the beef broth, making sure the beef is covered.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for about 1 hour or until the beef is tender.
- Add the cubed pumpkin to the pot and stir to combine.
- Cover and cook for an additional 20-25 minutes, or until the pumpkin is tender but still holding its shape.
- Stir in 2 tablespoons of honey. Let the mixture simmer uncovered for about 5-10 more minutes to allow the flavors to meld and the sauce to thicken slightly.
- Add the toasted almonds just before serving, stirring them gently into the tagine.
- Serve the Moroccan pumpkin and almonds beef tagine hot, ideally with a side of couscous, rice, or crusty bread.
This Moroccan Pumpkin and Almonds Beef Tagine is a delightful fusion of textures and flavors that will transport your taste buds straight to North Africa. The tender beef and sweet pumpkin, combined with the fragrant spices and crunchy almonds, create a dish that's both comforting and exotic. Serve it over couscous or with crusty bread to soak up all the delicious sauce. Enjoy your culinary journey to Morocco!
Moroccan pumpkin and almonds beef tagine FAQ:
You should simmer the beef for about 1 hour before adding the pumpkin. This allows the beef to become tender. After adding the pumpkin, continue to simmer for an additional 20-25 minutes.
Yes, you can substitute beef with lamb or chicken. However, cooking times may vary: chicken may require less time, while lamb could take a similar amount to beef.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the tagine for up to 3 months; just ensure it's fully cooled before freezing.
A large, heavy-bottomed pot or a traditional tagine is ideal for this recipe. A pot with a capacity of at least 4-5 quarts will accommodate the ingredients well.
To prevent pumpkin from becoming too mushy, ensure you add it later in the cooking process, as instructed. If it does become mushy, consider pureeing the mixture for a different texture.
Tips:
- Use a large, heavy-bottomed pot or traditional tagine to ensure even cooking and the best flavor development.
- Sear the beef cubes in batches to avoid overcrowding the pot, which ensures a nice, brown crust on the meat.
- Cut the pumpkin into evenly-sized pieces to ensure it cooks uniformly and retains its shape.
- Toast the almonds lightly before adding them to the dish for an extra depth of flavor.
- Let the tagine simmer slowly to allow the flavors to meld together and the meat to become tender.
- For an added Moroccan touch, garnish the dish with fresh cilantro or parsley before serving.
Nutrition per serving
6 ServingsCalories 580kcal
Protein 50g
Carbohydrates 18g
Fiber 3.72g
Sugar 9g
Fat 36g
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