Beef Tagine with Dried Figs and Apricots

    4 hours 20 minutes

    Like many stews, this tagine is best cooked one day and then gently reheated the next which gives the flavours some time to meld and mellow.

    5 people made this

    Serves: 8 

    • 1 1/2 kg oyster blade beef
    • 1 tablespoon ground ras el hanout
    • 5 cloves garlic, finely chopped
    • 2 large onions, finely chopped
    • 3 tablespoons olive oil or ghee
    • pinch saffron
    • 1 tablespoon salt
    • 1/2 teaspoon hot pepper flakes
    • 8 pieces marrow bone
    • 1 (4cm) cinnamon stick
    • 8 dried figs
    • 16 dried apricots
    • 1/2 cup sugar
    • 1 teaspoon rosewater
    • 8 large prunes

    Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

    1. Chop beef into large chunks. Mix meat, ras el hanout, onion and garlic then let marinate 1 hour.
    2. Preheat oven to 150 degrees C. Heat the oil or ghee in a heavy bottomed casserole dish. Add the meat mixture and turn in the hot oil for a few minutes until the spices are fragrant.
    3. Scatter over the saffron, salt and pepper flakes. Mix through and add the marrow bones on top. Add the cinnamon stick and just enough water to barely cover the meat. Press a piece of baking paper down directly on top of the meat and bones, then bake in the oven 2 1/2 hours.
    4. Place figs and apricots in a pot and barely cover with water. Bring to the boil, lower heat and simmer 10 minutes.
    5. Add the sugar, rosewater and prunes and simmer another 5 minutes. Let cool.
    6. Remove the casserole from the oven. Tip in the fruit mixture and stir in. Taste for salt and pepper. Return to the oven for a further hour.

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