LSG Group's Christmas Recipes: Beef Tajine
Are you looking for a warm, hearty and savory December dish that can spread the aromas and flavors of the Orient all over your kitchen? Our Moroccan-inspired beef tajine, literally beefed up with Just Spices’ “Sweet Love,” may just do the trick. Get your knives out and follow our step-by-step instructions.
Ingredients:
- 750 gr beef (stew cut or shoulder), cut in 3 cm cubes
- 1 l beef fond
- 3 white onions, sliced
- 4 garlic cloves, crushed
- 400 gr bulgur
- 200 gr chickpeas, cooked
- 250 gr tomatoes
- 400 gr carrots (orange or rainbow)
- parsley, chopped
- coriander, chopped
- pine nuts, roasted
- sesame seeds, roasted
Ingredients (for the spice mix):
- 2 tsp Just Spices’ “Sweet love”*
- 1 tsp ginger powder
- 1 tsp caraway
- 1 tsp cardamom
- 1 tsp curcuma
- 1 tsp coriander seeds
*In case you do not have “Sweet Love,” you can recreate the mix with cane sugar, ground almonds, cinnamon, lemon zest, orange zest and marigold.
Heat a pan with olive oil, season the meat with salt and black pepper. Sauté the meat until you get a nice, seared color, then remove it from the pan and allow it to sit.
Sauté the onions in hot olive oil at moderate heat until they get translucent. Add the crushed spice mix and stir until it gets fragrant.
Add the crushed garlic and sauté further for another minute.
Add the beef and the beef fond or broth. Let everything boil.
Use a Tajine pot (or if you do not have one, a roaster with an oven-suitable lid). Place the bulgur at the base and place the meat in the middle of the dish. Cover it with the remaining liquid.
Garnish with chickpeas, green olives, tomato halves or quarters, depending on the size, and a pealed carrot cut in large bias. Cover with the lid and bake in a pre-heated oven at 150 degrees Celsius for 90 minutes. After an hour, you may add more liquid.
Once the stew is done, garnish with sesame seeds, pine nuts and chopped parsley and coriander right before serving.
