YourLifeChoices subscriber Barry was lucky enough to receive a tagine for Christmas. He has since perfected a few recipes but Beef and Butternut Pumpkin Tagine is his favourite.
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 500g beef shoulder roast cut into 2cm cubes
- 1 tablespoon olive oil
- 4 spring onions quartered
- 4 garlic cloves chopped
- 1/2 cup chicken stock
- 450g tomatoes, diced, undrained
- 450g cubed peeled butternut pumpkin
- 1/4 cup chopped fresh coriander
Combine the paprika, cinnamon, salt, ginger, red and black pepper in a bowl.
Add beef; toss well to coat.
Heat oil in a tagine (if you don’t own a tagine, you can use a heavy bottomed pot) over medium-high heat. Add beef and shallots; cook for four minutes or until browned, stirring occasionally. Add garlic; cook for one minute, stirring frequently. Stir in stock and tomatoes; bring to the boil. Cook for five minutes. Add pumpkin; cover, reduce heat and simmer for 15 minutes or until pumpkin is tender. Sprinkle with coriander.
What is a tagine?
Tagine is the Moroccan word that refers to both the conical shaped slow cooking pot and the food prepared in it.
The shape preserves the moisture in food while cooking and also creates a circulation within the dish, infusing the food with spices and flavours.