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

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, moroccan beef & butternut squash tagine with coriander couscous. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Moroccan Beef & Butternut Squash Tagine with Coriander Couscous is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Moroccan Beef & Butternut Squash Tagine with Coriander Couscous is something which I’ve loved my whole life.

To get started with this recipe, we have to 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 that.

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

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