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Beef Tagine

Halal Home Cooking: Beef Tagine Recipe
The Autumn doesn't officially begin here in the UK for another 21 days but already there is a chill in the air when I wake up on a morning so much that this morning i turned on the heating for the first time in months!

If you're regularly about these parts, by that I mean a regular reader of Halal Home Cooking you'll have noticed I'd already been getting in the mood for the change in climate and menu over the last few weeks so here is another autumn / winter warmer that can also be feasted on the rest of the year!

Slow cooked north african spiced beef with carrots in a slightly sweet and thick tomato sauce on a bed of fluffy couscous.

Unlike me you can use a traditional tagine to cook this recipe if you wish, you will need less water than the recipe below states, One day i had the heat too high and wasn't using a heat diffuser so the base of my tagine cracked, not too bad as it was still usable then on another day the lid cracked quite not sure how and then another day i was trying to balance the lid on top of another pot for what reason? i don't remember but my back was turned and the lid fell to the floor bam no more beloved terracotta tagine. Now i usually use a stock pot or a deep sided frying pan with a lid and they work well but are less pretty and less effective at retaining the heat and moisture levels.

I'm pretty much sure i could write a book titled My Foodie Tales Of Woe! really though alhamdu'lillah these little mishaps in the Kitchen teach us what little patience we have over the most trivial things that don't go the way we desire also you learn how to be resourceful which is why when i saw this Jamie Oliver recipe and realised i didn't have prunes, squash, flaked almonds or even an onion I made it anyway, my way.

Beef Tagine 

Adapted from: Jamie Oliver
Skill level: Easy
Cooking Time: 2-3 hours (including prep)
Serves: 2-4


250 grams halal stewing beef 
1 teaspoon ras el hanout 
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon fresh (finely chop) or ground ginger 
olive oil
3 large (i mean large so maybe 6 regular) garlic cloves, minced
1 tablespoon fresh coriander stalk, finely chopped
4-5 small (not baby) carrots, peeled and whole (remove ends)
1/2 400 gram tin plum tomatoes
1 tablespoon honey or sugar
325 ml water or vegetable stock
salt, to taste
1 400 gram tin chickpeas or 120 grams dry(soaked overnight in boiled water)

Optional Extras

few short squirts of harissa 
Garnish - coriander leaves


  1. Mix ras el hanout, cinnamon, cumin and ginger in a small bowl, add meat and toss in spices until well coated. Set aside while you prep the garlic, coriander and carrots.
  2. In a deep sided frying pan (one with a lid), tagine or casserole type pot on medium- low heat add a glug of olive oil let it warm up a minute before adding your spice rubbed beef and cook for 5 minutes, turning only once or twice until meat is sealed. Add your garlic, coriander stalks, salt and fry for another 2 minutes being careful not to let the garlic or spices burn. 
  3. If using dry chickpeas add these now, carrots and the plum tomatoes, if you want break up the plum tomatoes with your wooden spoon. Add honey/sugar and then pour in your water/stock and stir. Bring to boil put on the lid, reduce heat to a simmer. 
  4. Cook for 2-3 hours until beef is soft and sauce had thickened, check periodically and top up with water if needed. 10-15 minutes before end of cooking time check seasoning and if using add tinned chickpeas and harissa . 
  5. Serve over a bed of couscous and scatter with coriander leaves.

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At 4 September 2014 at 16:48 , Blogger Heni El G said...

Salaamu aleikoum, Just mmmmm with the flavors in this dish. So inviting machallah!

At 4 September 2014 at 21:13 , Blogger Halal Home Cooking - UmmHamza said...

Wa alaykum assalaam ukhti, jazak Allahu khair it was really flavourful alhamdu'lillah

At 5 September 2014 at 18:18 , Anonymous Anonymous said...

I've never used a Tagine before, and honestly I have no idea HOW to use one! I've seen some gorgeous ones at our local global store, and I am soooo tempted to buy one just because of how beautiful they are!
This looks so delicious; perfectly filling and warming for the upcoming cold nights :)

At 5 September 2014 at 23:48 , Blogger Halal Home Cooking - UmmHamza said...

They are basically like a casserole / dutch oven pot but best used with a heat diffuser underneath as they tend to crack if you try to increase the temp too quickly, apart from that they are simple to use and economic they retain heat quite well so are often used for slow cooking on low heat and you often need to use less water than your average stew or soup recipe.
I would definitely buy another but be careful when shopping because some are only suitable for serving only not cooking and its usually the highly decorated ones :) but maybe if you already have a slow cooker those would be an ideal option. I forgot to mention the suitable for cookig tagines can be used in the oven again to cook stew possibly curries!


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