- Stew meat (we used 5 lbs but the recipe works better when you use 1-3 lbs), cut into 3/4" chunks or cubes
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp chili powder
- 2 TBS olive oil
- pinch of salt (if meat is not kosher, i.e., was not salted before purchasing, use 1/2 tsp)
- 2 cinnamon sticks, broken into small pieces
- 1/2 tsp lemon pepper
- 1 tablespoon date syrup (if no date syrup, use 1 tsp brown sugar)
- 3 minced garlic cloves
- 1/4 - 1/2 cup semi-sweet wine (rose or red, type and amount up to you)
Vegetables (cut into chunks 3/4" cubes or so):
- 1 butternut squash, peeled and cut
- 2 or 3 parsnips
- 2 or 3 potatoes
- 2 or 3 carrots
- 1/2 lb cauliflower (optional)
- 1 large onion, thin sliced to allow for easier caramelization
- handful of raisins
- 10 dried apricots, quartered
- handful of dried cranberries (optional)
- Marinate the meat overnight in a mixture of cumin, coriander, chili powder, olive oil, minced garlic, pepper, salt, cinnamon sticks (break up into small pieces). Use similar marinade to marinate the vegetables -- which can be cooked on the low setting of a crockpot while tagine meat is stewing.
- Heat tagine pan on medium heat. Add 1 tablespoon olive oil. When it is hot and coats the tagine bottom, add onions. Cook until caramelized, then remove from tagine.
- Add beef and reserved marinade. Cook until lightly browned all over. Add the now caramelized onions. Cover and cook on lowest heat setting for 1 1/2 hours.
- Add wine and date syrup. Recover tagine and cook another 1 hour on lowest heat setting. Add raisins, apricots and cranberries. Recover tagine and cook another 30 minutes at lowest heat setting.
- Combine with crock pot vegetables in a large serving bowl. Dish can be served as a full main course with couscous
|A picture of a tagine courtesy of Google Images.|