Moroccan Beef & Butternut Squash Tagine with Coriander Couscous
Moroccan Beef & Butternut Squash Tagine with Coriander Couscous

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In a large skillet, brown beef in oil. Stir in the broth, onions, tomatoes, wine and seasonings. Freeze option: Freeze cooled beef mixture in freezer.

Moroccan Beef & Butternut Squash Tagine with Coriander Couscous is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Moroccan Beef & Butternut Squash Tagine with Coriander Couscous is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have moroccan beef & butternut squash tagine with coriander couscous using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Beef & Butternut Squash Tagine with Coriander Couscous:
  1. Prepare 500 g lean diced beef
  2. Prepare 400 g Chickpeas (rinsed)
  3. Make ready 400 g Chopped Tomatoes
  4. Take 1 tablespoon Ras El Hanout
  5. Take 1 teaspoon Ground Ginger
  6. Take 1 teaspoon Ground Cinnamon
  7. Take 1 teaspoon Ground Cumin
  8. Make ready 1 teaspoon Paprika
  9. Make ready Sea Salt
  10. Get Ground Pepper
  11. Make ready Coriander (including stalks)
  12. Get 1 Butternut Squash
  13. Make ready Handful Dried Apricots
  14. Get Large Onion Diced
  15. Prepare 2 tablespoons Olive Oil
  16. Make ready 400 ml vegetable stock

Sprinkle meat with salt and pepper. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve. Sprinkle beef with salt and pepper.

Instructions to make Moroccan Beef & Butternut Squash Tagine with Coriander Couscous:
  1. Add all the spices to the meat including salt and pepperand rub in gently with hands, cover and leave in fridge for 2 hours
  2. Remove meat from fridge and cook gently in oil for around 5 mins until brown
  3. Add onion and chopped coriander stalks and cook for a further 5 mins
  4. Add chopped tomatoes, chickpeas and stock and cook for further 5 mins on medium heat
  5. Put the top on the tagine and place in oven on 170C and cook for an hour
  6. Add butternut squash and dried apricots and more stock if required and cook for a further hour or 90mins
  7. Remove from oven and serve with couscous topped with chopped coriander

On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Tips for making Moroccan Beef Stew: I've made some adjustments to her recipe over time, but some things Mom just knew best — like using a chuck roast for the stew meat and hand-trimming it. Sprinkle beef with salt and pepper. This Moroccan Beef Stew is made with Beef Stew meat, nutritious sweet potato, golden raisins and familiar spices.

Above is how you can prepare dinner moroccan beef & butternut squash tagine with coriander couscous, very simple to make. Do the cooking stages correctly, calm down and use your coronary heart then your cooking shall be delicious. There are many recipes which you can strive from this website, please discover what you need. If you like this recipe please share it with your pals. Completely satisfied cooking.