Moroccan Beef Tagine Pot with Date Sauce & Apricots has two different cooking methods combined. The first step is to Stir-fry the meat with all the amazing Moroccan spices. This step is essential in helping the seasoning to penetrate into the beef. The second step is cooking in the Tagine which will give the tenderness to the meat. When you add the Moroccan Date Sauce in the Tagine, it will help to caramelize and create a thick layer. The taste of this Moroccan Beef Tagine is a combination of the stir-fry and the BBQ beef flavors, Honestly, this dish reminds me of the Mongolian Beef from P.F Chang. As a side dish I recommend a Stir-fry Bulgur.
- To mix with the Beef:
- 1 lb Sirloin stir-fry or beef stew meat
- 1/2 teaSpoon Turmeric
- 1/2 teaSpoon Cumin
- 1/2 teaSpoon Coriander
- 1/2 teaSpoon Ras el Hanout
- 1/2 teaSpoon Cinnamon
- 1 teaSpoon Paprika
- 1/4 teaSpoon Cayenne Pepper
- 2 teaSpoons of Salt
- Pinch of SaffronOther ingredients:
- 4 TableSpoon Moroccan Date Sauce
- 1/2 cup chopped dried Apricots
- 3 TableSpoons Coconut Oil
- 1 Onion, sliced
- 4 cloves of Garlic
- 1 inch piece of fresh Ginger, peeled and grated
- Salt & Pepper to taste
- 1/4 cup sliced Almond
- 1/4 Fresh Cilantro, chopped
- First, blend all the spices in a small bowl (Cinnamon, Paprika, Cayenne pepper, Saffron, Turmeric, Cumin, coriander, salt and Ras El Hanout).
- In a larger bowl toss the beef and the spice mix, until is well coated.
- Heat the coconut oil in a large skillet over medium-high heat. When the skillet is very hot, add the beef and sear. Stir until the meat is browned on all sides.
- Remove the beef with a slotted spoon and set aside
- Adjust the heat to medium, add the sliced onions and garlic to the skillet, and stir-fry for 5 minutes, until softened.
- Add the grated ginger and cook until fragrant, about one minute.
- Return the beef to the skillet and toss to mix well.
- Add two cups of water and the chopped apricots.
- Cover and simmer for 45 minutes. (This is the Tagine part of the recipe. If you don’t have a Tagine, just use the skillet lid and cover with a small opening on the side)
- Then add the Moroccan Date sauce and keep cooking for 40 minutes.
- Please check every 5 minutes because the liquid tends to reduce really fast and will burn the pot. Add a small amount of water if this happen.
- After 40 minutes taste the beef, if is tender remove from the heat.
- Transfer to small bowls and garnish with sliced almond and chopped cilantro.
- Category: Dinners
- Cuisine: Moroccan