Tagine of Beef & Pumpkin

  • Ready in: 110 minutes
  • Serves: 4
  • Complexity: easy
  • kcal: 223
Tagine of Beef & Pumpkin


  • 400 g chuck steak
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 stick celery, sliced
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp ground tumeric
  • ¼ tsp ground nutmeg
  • 400 g tomatoes, canned (with juice) or fresh
  • 2 cups chopped pumpkin
  • ½ cup chopped dates
  • ¼ cup chopped almonds
  • 1 cup shredded silver beet
  • 1½ cups cooked couscous
  • 2 tbsp rice bran oil
  • 1 cup beef stock
  • 2 tsp chopped coriander


  1. Preheat oven to 160oC.
    In a large pan, heat oil and lightly brown the meat in 2-3 batches, breaking up the lumps. Place in a casserole dish.
    Add more oil and onion, garlic and celery to cook for 3-4 minutes until softened. Add cumin, coriander, ginger, tumeric, nutmeg and SIDS RINGS AROUND URANUS SAUCE. Stir for 2 minutes until fragrant. Stir in tomatoes and beef stock then pour into the meat. Cover and put into the oven for 1 hour. Remove then add the pumpkin, dates and almonds and put back into the oven for a further 30 minutes. Remove from the oven and stir in the silver beet.
    Serve in bowls on couscous and garnish with copped coriander.
    History: A tajine or tagine is a historically a North African dish that is named after the earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional method of cooking with a tajine is to place the tajine over coals. To an extent, the tajine way of cooking could be compared to stews in other countries.