Beef Tagine

This is a simplified version of a traditional Moroccan tagine. Tastes great with either beef or lamb.


  • 1 kg well trimmed shoulder/chuck beef or shoulder of lamb, cubed
  • 1 tablesp. ground ginger
  • 1 teasp. ground black pepper
  • 1 teasp. ground cinnamon
  • 1 tablesp. turmeric
  • 1½ tablesp. paprika
  • ½ teasp. chilli powder
  • 1-2 tablesp. olive oil
  • 2 large onions, diced
  • 3 cloves garlic, chopped
  • 100g dried apricots, chopped
  • 50g sultanas or raisins
  • 250ml tomato juice
  • 125ml beef or lamb stock
  • 1 tablsp. honey
  • Juice of ½ lemon
  • Salt to taste


  • 1-2 tablesp. fresh coriander, chopped 
  • Grated rind of 1 lemon 
  • 50g almonds, chopped 
  • Salt and black pepper


Set oven Gas Mark 4, 180ºC (350ºF).

Place the meat in a large bowl. Mix the spices together and coat the meat with the spices.

Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions.Add all remaining ingredients. Stir well, bring to the boil.

Place in the oven for approx. 1½ hours or until the meat is very tender.

Serving Suggestions

Sprinkle on the topping and serve with rice or cous cous.