dinner

Moroccan Tagine of Beef with Apricots and Almonds

Name: Moroccan Tagine of Beef with Apricots and Almonds
Ingredients: 12 oz (340 g) Beef chuck, trimmed of excess fat and cut into 1.5-inch cubes; 2 tbsp Olive oil; 1 medium (150 g) Yellow onion, finely chopped; 3 cloves Garlic, minced; 1 tsp Ground ginger; 1 tsp Ground cinnamon; 1 tsp Ground turmeric; 1 tsp Cumin seeds, toasted and ground; 1 pinch Saffron threads, steeped in 2 tbsp hot water; 14.5 oz (411 g) Diced tomatoes (canned, no salt added); 1 cup (237 ml) Beef broth, low sodium; 4 oz (113 g) Dried apricots, halved; 2 oz (56 g) Blanched slivered almonds; 2 tbsp Fresh cilantro, chopped (for garnish); 1/2 tsp Salt, to taste; 1/4 tsp Black pepper, to taste

Nutrition

1125

kcal

Calories

Protein

Carbs

Fat

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Ingredients(16)

Beef chuck, trimmed of excess fat and cut into 1.5-inch cubes12 oz (340 g)

Olive oil2 tbsp

Yellow onion, finely chopped1 medium (150 g)

Garlic, minced3 cloves

Ground ginger1 tsp

Ground cinnamon1 tsp

Ground turmeric1 tsp

Cumin seeds, toasted and ground1 tsp

Saffron threads, steeped in 2 tbsp hot water1 pinch

Diced tomatoes (canned, no salt added)14.5 oz (411 g)

Beef broth, low sodium1 cup (237 ml)

Dried apricots, halved4 oz (113 g)

Blanched slivered almonds2 oz (56 g)

Fresh cilantro, chopped (for garnish)2 tbsp

Salt, to taste1/2 tsp

Black pepper, to taste1/4 tsp

Instructions

Pat the beef cubes dry with paper towels. Season generously with salt and pepper.

Heat the olive oil in a tagine or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.

Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, ground ginger, cinnamon, turmeric, and ground cumin. Cook, stirring, until fragrant, about 1 minute.

Return the beef to the pot. Add the diced tomatoes, beef broth, and steeped saffron with its water. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is very tender.

Stir in the halved dried apricots and cook for another 15-20 minutes, uncovered, allowing the sauce to thicken slightly.

Just before serving, stir in the blanched slivered almonds.

Garnish with fresh chopped cilantro. Serve hot, traditionally with couscous or crusty bread (not included in macro calculation).