Morocco · Tagine
Moroccan Beef Tagine with Tomatoes and Potatoes
Two and a half hours of doing almost nothing, and this comes out of one clay dish. The trick is in the meat: knead it until it stops sticking to your hands, and the patties hold together on their own. Keep the heat low — a tajine should barely whisper, never boil.
- Prep
- 20 min
- Cook
- 2 h 30 min
- Serves
- 4
- Level
- Easy, but slow
Method
- Put the minced beef in a bowl with the salt, paprika, cumin, cinnamon, garlic, parsley and egg. Knead until the meat stops sticking to your hands and to the bowl — that is what holds the patties together while they cook. Shape into flat patties.
- Pour both oils into the base of the tajine and cover with the sliced onion.
- Stand the patties, tomato slices and potato slices up around the dish, alternating — meat, tomato, potato — all the way round. Scatter the chopped red pepper over the top.
- Stir the sauce ingredients together with the water.
- Cook over medium-low heat. Once the tajine has come up to temperature, spoon two tablespoons of the sauce over the top. Repeat after twenty minutes.
- Turn the heat right down and leave it for about 2 h 30, basting now and then with the juices in the dish.
- Serve straight from the tajine with bread.
Serve straight from the tajine with bread, and let everyone eat from their own side.
Watch it made
The full method, step by step, on the channel.