Beef Tagine is a popular dish found in the Northern African region such as Algeria, Morocco, Tunisia, and Libya and it is named after the pot where the dish is cooked. This pot serves two purposes in an African household one of which is for cooking and another is for ornamental purposes, it is usually made out of heavy clay and traditionally painted and/or glazed.
- 1 kg beef ribs
- 2 tbsp olive oil
- 2 cups dried apricots
- 1 large red onion, chopped
- 6 cloves garlic, minced
- 2 tsp sized ginger paste
- 2 tsp cumin
- 2 tsp cinnamon
- 2 tsp turmeric
- 2 tsp coriander
- 2 tsp chopped mint
- 2 tsp ground black pepper
- 4 tbsp honey
- 300ml orange juice
- 600ml beef stock
- 3 tbsp flour
- In a container marinate beef in ginger, cumin, cinnamon, turmeric, coriander, mint, black pepper, salt (according to your liking) and honey for at least 24 hrs.
- In a heavy pan, add oil and sauté onions and garlic then add beef.
- Once beef is evenly browned on all sides remove it from heat and set aside.
- On a sauce pan add the orange juice, beef stock and flour, mix evenly until free of lumps, heat in low heat until thick.
- Place beef and liquid on casserole, cover and bake for 2 hrs. on a preheated oven at 160C.
- Add apricots and mix together then bake for 30 more minutes.
- Remove from oven then serve with couscous or rice.