The fragrant aroma of a tagine slowly cooking is one of my favourite cooking highs. Yes, I have those.
If you don’t have a tagine to cook it in, make sure you cover a large casserole tightly with foil to keep the moisture in. This is a dish of the desert and there is very little additional moisture in the pot, so sealing it in is important.
Beef and apricot with chickpeas is my favourite combination, but there is nothing to stop you using this same recipe and substituting dates for apricots, leaving out the chickpeas, adding olives, or using lamb or chicken.
If you can’t find a purchased jar of ras al hanout, the famous spice blend or North Africa, then I have a recipe right here for you.
Try it out and leave a comment below! I’d love to hear about your creations!
Beef and Apricot Tagine
- large skillet, large casserole or tagine
- 1 large onion, finely chopped approx 2 cups
- 4 cloves minced garlic
- 1 tsp powdered ginger
- 2 tsp
ras al hanout
- 1 4 inch cinnamon stick
- 2 lbs chuck roast, cut into 1 inch cubes
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp saffron threads or safflower "saffron"
- 1/4 cup tomato paste
- 1 cup beef broth
- 2 tbsp honey
- 1 cup dried, pitted apricots, cut in half
- 1 19 oz can chickpeas or 2 cups of cooked chickpeas
- 2 tbsp lemon juice
- 2 tbsp olive oil for frying
- Prepare all ingredients and have them ready. Preheat oven to 350F.
- Heat olive oil in a large skillet on medium high. Season beef with salt and pepper and brown it in small batches for about 2 or 3 minutes. Remove into casserole or tagine.
- Add onions to the skillet and fry until they are just beginning to turn brown around the edges. Add garlic and fry for another minute.
- Add ras al hanout and ginger and saffron.
- Add broth and stir in tomato paste. Bring to a boil.
- Add honey and stir until melted into the sauce.
- Turn down heat and allow to reduce to a thick sauce.
- Add lemon juice and pour sauce over beef in the casserole or tagine.
- Add drained and rinsed chickpeas and apricots. Stir until all ingredients are coated in sauce.
- Cover tightly with aluminum foil or cover with the tagine lid and put on the middle rack of oven. Turn heat down to 250F.
- Braise until beef is tender, about 2 hours.
- Serve with couscous or warm flatbread.