Ingredients:
- 1.5 lbs (700g) beef (stewing beef, cut into chunks)
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground black pepper
- Salt to taste
- 1 cup beef broth (or water)
- 1/2 cup dried apricots (halved)
- 1/2 cup prunes (pitted)
- 2 carrots (cut into sticks)
- 1 zucchini (sliced)
- 2 medium potatoes (cubed)
- 1/4 cup almonds (toasted)
- Fresh cilantro for garnish
Instructions:
- Sear the beef:
- In a heavy-bottomed pot or traditional tagine, heat the olive oil over medium heat. Add the beef chunks and sear until browned on all sides. Remove and set aside.
- Cook the onions and spices:
- In the same pot, add the chopped onion and sauté until soft and translucent. Stir in the garlic and all the spices (cumin, cinnamon, ginger, paprika, turmeric, black pepper) and cook for 1-2 minutes until fragrant.
- Add beef and liquids:
- Return the beef to the pot. Add the beef broth (or water), apricots, prunes, and a little salt. Stir to combine, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is tender.
- Add the vegetables:
- In the last 30 minutes of cooking, add the carrots, zucchini, and potatoes. Cover and continue cooking until the vegetables are soft and the beef is melt-in-your-mouth tender.
- Finish and serve:
- Garnish the finished tagine with toasted almonds and fresh cilantro. Serve with a side of couscous or flatbread to soak up the flavorful sauce.
Enjoy this hearty, aromatic Moroccan dish!
