Beef Tagine using SPICE WAY RAS EL HANUT SPICE BLEND with almonds and prunes

November 4, 2019 wpadmin 0 Comments

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Yields2 Servings

 500 g cubed beef steak
 1 ½ tsp chopped parsley
 4 tbsp olive oil
 1 large chopped onion
 8 prunes
 ½ cup almonds
 5 ½ tsp chopped coriander
 ½ tsp ground cinnamon (Spice Way)
 4 tbsp vegetable oil
 4 tbsp sugar
 2 tsp sesame seeds

1

So the Summer is moving closer towards Autumn now and thought it was time to start thinking about lovely warming food. Our Ras El Hanut Spice Blend has many uses both for chicken, beef and vegetable tagines. It contains turmeric, ginger, cinnamon, all spice, nutmeg, roses and more – giving an beautiful heady aroma of the moroccan spice markets. As well as tasting great it is full of health benefits too.

How To:
2

Evenly spread chopped onion in tagine pot or casserole dish. Place beef steak on top of onions. Sprinkle Ras El Hanut, black pepper, parsley, coriander, saffron and cinnamon sticks. Drizzle olive oil on beef. Place in oven on low heat (160c) and cook 1 ½-2 hours or soft.
In a small pot, place the prunes and cover them with cold water. Add ground cinnamon and sticks and boil for 15 mins. Add sugar to the prunes and mix then cook for 15 mins. When the mixture turns syrupy p lace aside. Boil the almonds with a cup of cold water for 10 mins. Peel the almonds and fry in vegetable oil for 10 mins. Before serving, place the prunes around the beef. Sprinkle sesame seeds on top of prunes and almonds on top of the tagine. Serve on couscous mixed with Almonds & Raisins Fast Gourmet from Spice Way
Louise Enjoy!!!

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Ingredients

 500 g cubed beef steak
 1 ½ tsp chopped parsley
 4 tbsp olive oil
 1 large chopped onion
 8 prunes
 ½ cup almonds
 5 ½ tsp chopped coriander
 ½ tsp ground cinnamon (Spice Way)
 4 tbsp vegetable oil
 4 tbsp sugar
 2 tsp sesame seeds

Directions

1

So the Summer is moving closer towards Autumn now and thought it was time to start thinking about lovely warming food. Our Ras El Hanut Spice Blend has many uses both for chicken, beef and vegetable tagines. It contains turmeric, ginger, cinnamon, all spice, nutmeg, roses and more – giving an beautiful heady aroma of the moroccan spice markets. As well as tasting great it is full of health benefits too.

How To:
2

Evenly spread chopped onion in tagine pot or casserole dish. Place beef steak on top of onions. Sprinkle Ras El Hanut, black pepper, parsley, coriander, saffron and cinnamon sticks. Drizzle olive oil on beef. Place in oven on low heat (160c) and cook 1 ½-2 hours or soft.
In a small pot, place the prunes and cover them with cold water. Add ground cinnamon and sticks and boil for 15 mins. Add sugar to the prunes and mix then cook for 15 mins. When the mixture turns syrupy p lace aside. Boil the almonds with a cup of cold water for 10 mins. Peel the almonds and fry in vegetable oil for 10 mins. Before serving, place the prunes around the beef. Sprinkle sesame seeds on top of prunes and almonds on top of the tagine. Serve on couscous mixed with Almonds & Raisins Fast Gourmet from Spice Way
Louise Enjoy!!!

Beef Tagine using SPICE WAY RAS EL HANUT SPICE BLEND with almonds and prunes

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