Tender and flavourful, hearty beef gets added zest from slow simmering with spice and fruit. Serve it spooned over your favourite rice or couscous side dish. Tip: Try this easy tagine with lamb or ...
Most slow-cooked Moroccan meat tagines have a sweet note. Here apple, honey and dried prunes add that moreish flavour. Preheat the oven to 180C/350F/Gas 4. Trim the beef of any hard fat and cut ...
The good news is, you don't actually need the tagine cooking vessel to make this delicious Moroccan dish ... brings us this ...
Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetable ... Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve. Argan oil is a Moroccan oil from the ...
It's probably safe to say there aren't many people outside of North Africa who have a tagine, the clay or ceramic pot used to cook the aromatic meat and vegetable ... trip to the Moroccan souk.
Cut beef short ribs into 4x4 cm cubes and season with salt and pepper. Heat a non-stick pan; add oil and brown the meat on all sides. Transfer meat to a pot, add the remaining ingredients and ...
An exotic Moroccan centerpiece with the goodness of prunes, vegetables, pears and saffron. A hint of lemon and ginger powder can be tasted. Sprinkled with toasted almonds or pistachios before serving.
Finally, Katherine Westwood and Sophie Gilliatt’s vegetable tagine with olives ... Ross says: “The sweet, aromatic flavours of this tagine typify Moroccan cooking, as does the use of dates ...