Beef and Olive Tagine
Beef and Olive Tagine is a Moroccan dish that is traditionally cooked over coals in earthen clay pots. This promising slow cooker version offers you a close experience in a tight budget. Olives are well known for blood pressure and cholesterol control, which beautifully balances off beef’s spin-offs.
Cooking time: 8 hours
- 2 1/2lb beef chunks
- 1tbsp plain flour
- 4 table spoons sunflower oil
- 2 onions thinly sliced
- 2 bell peppers sliced
- 2 tbsp. harissa paste
- 1 beef stock cube
- ½ cup green olives
- 1 kg tomatoes finely chopped
- ½ kg chickpeas, soaked overnight and drained
- 8 dried apricots, halved
- 1 cup couscous
- Roasted almonds and cilantro for garnishing
- Salt and pepper to taste
- 1 tablespoon Ras el hanout spice mix
- 1 teaspoon roasted cumin
- 1 teaspoon cinnamon powder
- 1 tablespoon chopped ginger
- 1 tablespoon paprika
- In a bowl, combine the ingredients for the rub and apply well over beef. Leave it overnight or at least for two hours to marinate.
- Put oil in the slow cooker in a slow cooker and add in beef. Then mix in onions, olives, tomatoes, chickpeas, bell peppers, apricots, stock cube, harissa paste and flour.
- Cover and cook on low heat for 8 hours till the beef turns really tender.
- Sprinkle cilantro and almonds on top and serve with seasoned khus khus.
Serving: This main course complements well with hot boiled rice and pita bread
Categories: Almonds, apricots, Beef, beef stock cube, bell peppers, chickpeas, cilantro Leaves, couscous, Flour, green olives, harissa paste, Hot, Main Dish, Moroccan, Onion, sunflower oil, Tomatoes