Apricots, Dates and Meat Tagine
Ingredients
The meat and spices
-
1.2
kg
lamb or beef neck fillets (or any type of stewing meat)
-
1
teaspoon
ground coriander
-
1
teaspoon
ground cumin
-
1
teaspoon
ground turmeric
-
1
teaspoon
ground ginger
-
1
teaspoon
salt
-
½
teaspoon
smoked paprika
-
½
teaspoon
ground black pepper
-
¼
teaspoon
cayenne pepper
The base and toppings
-
2
tablespoons
olive oil
-
4
onions
chopped (800g)
-
3
cloves
garlic, finely chopped
-
100
g
pitted dates, chopped
-
100
g
dried apricots, chopped (more for decoration if desired)
-
to taste
fresh coriander, roughly chopped for decoration
Instructions
- Combine the spices, salt, pepper, and meat in a bowl, ensuring the meat is well coated.
- Heat olive oil in a large casserole and add the onions, covering them to soften for about 10 minutes.
- Add garlic and the coated meat to the casserole, cooking for 5 to 7 minutes while turning the meat occasionally.
- Pour in 320 ml of water, place a coriander bouquet on top, bring to a boil, then reduce heat and simmer for 60 minutes.
- Soak apricots and dates in warm water, then drain and add to the casserole, cooking for an additional 40 minutes or until the meat is tender.
- Adjust seasoning with salt if necessary, serve hot with couscous or bread, and garnish with fresh coriander and chopped apricots.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
35g
Sodium
500mg
Cholesterol
90mg
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