Nice & Spicy Moroccan Beef Tagine

Date: 22 Apr 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes 0

2014-03-22 22.06.19

Just like Curries, Tagines are another of my favorite.  You can make this as hot as you wish and leave it just spicy.  It is normally eaten with couscous, but unless you find the substitute GF couscous, you can equally serve this with plain rice.  Personally, I prefer this with rice anyway.


  • 1 kg beef, cubed
  • 1 tbsp ground ginger
  • 1 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1 tbsp turmeric
  • 1½ tbsp paprika
  • ½ tsp chilli powder, or more if you like it hot
  • 2 tbsp olive oil
  • 2 large onions, diced
  • 3 cloves garlic, crushed
  • 100g dried apricots, chopped
  • 50g sultanas
  • 250ml tomato juice or passata
  • 125ml Gluten Free beef stock
  • 1 tbsp honey
  • Juice of ½ lemon
  • Salt
  • 1-2 tbp fresh coriander, roughly chopped
  • Flaked Almonds


Place the meat in a large freezer bag.  Mix the spices together and sprinkle over the meat to coat and leave to marinade for at least an hour.

Preheat oven 180ºC.

Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole.  Brown also the meat in the remaining hot oil, doing this in batches to give the meat a good colour.  Transfer to the casserole with the onions.

Add all remaining ingredients. Stir well, bring to the boil.

Place in the oven for approximately 1½ hours or until the meat is very tender.  Serve over plain boiled rice and sprinkle with toasted almond flakes and chopped coriander.


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