Recipe Moroccan Pumpkin and almonds beef tagine : Hearty Dishes and Tasty

Recipe Moroccan Pumpkin and almonds beef tagine : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Moroccan Pumpkin and almonds beef tagine has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 6 serving, Advanced level.

The subtle spice mix of cinnamon, ground ginger and paprika make this casserole a classic Moroccan delicacy. You can add other Moroccan flavours such as olives, chopped preserved lemon or fresh dates.


  • 1 tablespoon olive oil
  • 1kg beef chuck steak, cut into 3cm pieces
  • 2 red onions, cut into wedges
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 4 cups (1 litre) Massel beef stock
  • 500g butternut pumpkin, peeled, seeded, coarsely chopped
  • 2 tablespoons honey
  • 1/2 cup (85g) toasted whole almonds
  • Coriander leaves, to serve
  • Steamed couscous, to serve


  • Step 1
    Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
  • Step 2
    Heat remaining oil in pan. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the cumin, ground coriander, paprika, ginger and cinnamon and cook, stirring, for 1-2 minutes or until aromatic. Add the beef and beef stock and bring to a simmer. Remove from heat.
  • Step 3
    Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/4 hours. Add the pumpkin and bake for a further 30 minutes or until beef and pumpkin are tender and sauce thickens slightly. Remove from heat. Add the honey and stir to combine. Taste and season with salt and pepper. Scatter the almonds and coriander leaves over the tagine. Serve with steamed couscous, if desired.

Moroccan Pumpkin and almonds beef tagine

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