Fruity Beef Tagine
Fruity Beef Tagine



  • 750g chuck steak, cubed
  • 4 tbsp oil
  • 2 sliced onions
  • 2 chopped garlic cloves
  • 2 tsp each of ground cumin and coriander
  • 1 tsp chilli powder
  • 400g tin of chickpeas, drained
  • 400g tin of chopped tomatoes
  • 3 tbsp honey
  • 1 beef stock cube
  • 1 sweet potato, peeled and chopped
  • 1 stick of cinnamon
  • 2 large apples, peeled
  • and chopped
  • 25g fresh coriander
  • 75g dried prunes, halved
  • Salt and pepper
  • Preheat the oven to 180C. Season the beef chunks, then fry in 1 tbsp of oil until lightly browned all over. Transfer to a tagine or casserole dish. Add another 2 tbsp of oil to the pan, and fry the onions for 5 mins before adding the garlic, cumin, coriander, and chilli powder. Fry for 2 mins more, then tip the whole lot into the tagine with 500ml of water.
  • Add the tomatoes and chickpeas to the tagine, and stir in the honey and stock cube. Add the cinnamon stick, stir well, and bring to a simmer. Cover with the lid and stick it in the oven for 1.5 hours.
  • Stir in the sweet potato, prunes, chopped coriander, and apple chunks, cover once more and cook in the oven for a further 45 mins. Serve with a scattering of coriander leaves, and some flatbreads. Yum!
2 hr
6 serving

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