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Fun With Food: Moroccan Beef Tagine

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1 ½ pounds beef (or lamb)meat-tagine

2 garlic cloves, minced

1 teaspoon turmeric

½ teaspoon cayenne pepper

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground black pepper

½ teaspoon coarse kosher salt

¼ teaspoon ground ginger


1 tablespoon olive oil

1 ½ cups chopped onions

4 garlic cloves, minced

2 cinnamon sticks

1 teaspoon turmeric

1/8 teaspoon saffron threads, crumbled

2 cups beef broth

1 14.5-ounce can diced tomatoes in juice

¼ cup golden raisins

2cups ½-inch-thick carrot slices (cut on diagonal)

¼ cup chopped fresh parsley plus additional for garnish




Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.

Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Add meat to stew; gently press into liquid to submerge. Sprinkle ¼ cup parsley over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Remove cinnamon sticks. Season tagine with salt and pepper.

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