Tender and tasty, this hearty dish of beef slowly simmered with spices and fruit character. Serve with your favorite rice or couscous on the side.
Tip: Try this easy recipe tagine with lamb or veal to vary.
Preparation time: 15 min
Cooking time: 2 hours 15 minutes
Makes: 6 servings
NUTRITIONAL INFORMATION
Calories: 264
Protein: 31 g
Fat: 10 g
Saturated fat: 3 g
Cholesterol: 63 mg
Carbohydrates: 12 g
Fibre: 2 g
Sodium: 230 mg
Potassium: 963 mg
INGREDIENTS
5 ml (1 tsp.) Canola oil
1 kg (2 lb) lean beef stew
7 ml (1 ½ tsp.) Each ground cumin and coriander
2 onions, chopped
3 cloves garlic, minced
30 ml (2 tbsp. Tablespoon) fresh ginger, minced
1 chili loud, without seeds and chopped
Reduced sodium 375 ml (1 ½ cups) beef broth or water content
2 zucchini, chopped
12 dried apricots, halved
INSTRUCTIONS
In a shallow casserole or in a tagine pot, heat oil over medium-high heat and brown the beef. Reduce heat to medium and add the cumin and coriander and stir to coat.
Add onions, garlic, ginger and chilli and cook, stirring for about 5 minutes or until onions are tender. Pour the broth and bring to a boil, then cover and cook for 1 ½ hours. Add the apricots and cook for about 30 minutes or until the beef is very tender.
Uncover and add the zucchini and stir, cover and cook for about 15 minutes or until zucchini is tender.
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