About this recipe:Slow cooking till the beef is nearly falling apart is the secret to this melt-in-the-mouth tagine. Prunes add some sweetness and with the addition of butternut squash and chickpeas, it's truly an all-in-one meal!
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Heat the oil in a large casserole over medium high heat. Once hot, add the steak and brown on all sides. Do this in batches if needed to avoid overcrowding the pan. Remove the steak and set aside.
Reduce the heat to medium and add the onion and garlic. Cook and stir till the onion has softened, 3 to 4 minutes. Add all of the spices and stir well, cooking for a minute to intensify the flavour of the spices. Add the steak and any juices back to the casserole, cover and bring to a simmer. Cook gently, covered, for 1 1/2 hours, or till steak is tender and can be cut with a fork.
Add the prunes, chickpeas and squash, and simmer for a further 30 minutes. Simmer uncover the last 15 minutes if the sauce needs reducing.
Meanwhile, toast the almonds in a dry frying pan over medium heat till golden.
Serve the tagine garnished with almonds and coriander. Goes well with couscous!
Made this yesterday, but after browning meat etc, I did it in the slow cooker. I added the prunes and squash after about an hour.
Personally I always think things like this taste better the second day, so cooked it yesterday to eat tonight and the sauce has thickened up wonderfully.
Well worth a try. - 29 Feb 2016
I didn't have any beef so made it with chicken and omitted the prunes. I found that this tended to take away any sweetness so added a little bit of jaggery (Palm sugar) to taste. Absolutely delicious, will now try it with beef. - 04 Sep 2014