Saturday, September 15, 2007

Beef tagine coucous

This recipe originally called for lamb and the addition of turmeric, which I didn't have. It did not call for carrots or prunes, but we had both and thought, "why not?". In the end, we prefered the prunes over the apricots. I tweaked a few amounts of ingredients to our taste, but overall this is a basic beef tagine. Serves two, ready in two hours.

1-2 Tbsp olive oil
2 large onions, diced
1 lb beef, cubed

Spice mix:
2 tsp ground ginger
1/2 tsp pepper
1/2 tsp cinnamon
3 tsp paprika
1/4 tsp chili powder

Sauce ingredients:
3 cloves garlic, crushed
3 carrots, sliced into rounds
small handful dried apricots, chopped
small handful raisins
4-5 prunes, pitted
1/2 cup tomato sauce
1/2 tsp beef bouillon
1 Tbsp honey
1/4 cup water
Juice of 2 lemons
Salt to taste

Mix together the spices and coat the meat.

Heat the oil in a large pan and brown the onions well, then add the meat. Stir often until nicely browned. Add all remaining sauce ingredients. Stir well, bringing to a boil.

Reduce heat to low and simmer 1-2 hours or until the meat is very tender. Serve over coucous.

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