Beef Tagine with Prunes

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REC00021
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This wonderful North African recipe, like most casserole dishes, seems to taste better if made the day before and then reheated through just before serving.

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Description
  • 3 tbsp olive oil
  • 2 onions, peeled and finely chopped
  • 3 cloves of garlic, peeled and chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cayenne pepper
  • 1.25kg (2lb 12oz) chuck steak, cubed
  • 1 tbsp tomato puree
  • 2 tsp honey
  • 300ml beef stock
  • 250g (9oz) pitted prunes
  • Salt and pepper
  • 3 tbsp chopped parsley
  • 3 tbsp chopped coriander

To serve:

  • 600g (1lb 3oz) couscous
  • 410g can of chickpeas, drained
  • 2-3 pickled lemons, finely chopped

Heat the oil in a casserole and add the onion, garlic and spices. Fry gently for 4-5 minutes until the onion is softening but don't let the spices burn. Add the beef, tomato purée, honey and stock. Bring to the boil and cover.

2, 3 and 4 oven AGA: Move to the Simmering Oven for 2-3 hours. Stir in the prunes, check the seasoning and return to the oven for 15-20 minutes while preparing the couscous.

Place the couscous, chick peas and lemons in an ovenproof serving dish, Pour over enough boiling water to cover the couscous by 2.5cm (1 inch). Cover with a lid, or plate and leave to stand at the back of the AGA for 10-15 minutes. Fork through to loosen the grains before serving.

Stir the parsley and coriander into the beef and serve with the couscous.

Conventional cooking: Use the hob to cook on a low setting. Alternatively, start on the hob then transfer to a low oven 150°C, Gas Mark 2 for 2-3 hours or until tender. Continue as recipe above.

Cook's notes: If the casserole seems dry, add more liquid along with the prunes. As casseroles don't evaporate much in the Simmering Oven I tend to start off with a reduced amount of liquid and add more later if needed.

Recipe by Louise Walker, AGA Year.

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Size 5
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