Meal Planner

Moroccan Beef Tagine


This is a great one to make in advance as it tastes even better on the 2nd day.

Preparation time: 15 minutes

Cooking time: 200 minutes


Serves: 6 people

  • 400 g Batchelors Chickpeas
    tin, drained
  • 800 ml Beef Stock
  • 100 g Dried Apricots
    and prunes, deseeded
  • 3 tsp Goodalls Moroccan Tagine Powder
  • 50 g Raisins
    and Sultanas (not necessary if using prunes)
  • 1 - SuperValu Butternut Squash
    chopped into approx 4cm chunks
  • 1 tin SuperValu Chopped Tomatoes
  • 600 g SuperValu Diced Lamb
    or SuperValu Diced Beef
  • 15 g SuperValu Fresh Coriander
  • 3 cloves SuperValu Garlic
  • 0 - SuperValu Goodness Flaked Almonds
  • 2 tbsp SuperValu Olive Oil
  • 120 g SuperValu Onion
    finely chopped
  • 0 - SuperValu Salt


  1. Place the beef in a large bowl and add 3-4 teaspoons of the tagine power.
  2. Massage them together until the beef is fully seasoned.
  3. If possible, place cling film over the bowl and leave to rest in the fridge for a couple of hours or overnight ideally.
  4. Heat a generous pouring of olive oil in casserole pot.
  5. Fry the beef for 5 minutes over a medium heat.
  6. Add the onion, garlic and coriander and fry for an additional 2-3 minutes.
  7. Add the chickpeas, tomatoes and half of the stock, bring to the boil and allow to simmer for 1½ hours until it has reduced down.
  8. At this point add the other half of the stock, the prunes or apricots and the squash.
  9. Raisins/sultanas should be added at this stage also if desired.
  10. Re-cover and place in the over for a further 30-50 min’s at 180°C.
  11. Check consistency, if it is too think, thin with some hot water. If it is not thick enough, allow to simmer for a further 5-10 minutes.
  12. Taste for seasoning, scatter with fresh coriander for seasoning and serve.
  13. Scatter with flaked almonds if desired.

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