Ingredients
Equipment
Method
Prepare the ingredients : Cut beef into medium-sized chunks. Finely chop onions and mince garlic. Measure spices in advance.
Start the base : Heat olive oil in a tagine or heavy pot over medium heat. Add onions and cook until soft and translucent.
Add aromatics and beef : Stir in garlic, ginger, cumin, turmeric, salt, and pepper. Add beef and gently turn to coat with spices.
Slow cook : Add water or broth until the meat is mostly covered. Reduce heat to low, cover, and simmer gently for 1½–2 hours.
Check and finish : Stir occasionally and add small amounts of liquid if needed. The beef should be very tender and the sauce thick.
Notes
- Use chuck or shoulder for best tenderness; lean cuts will dry out.
- Keep the heat low and steady tagine cooking is never rushed.
- Avoid adding too much liquid at once; the sauce should reduce naturally.
- Flavor improves if the tagine rests for 10–15 minutes before serving.
- Leftovers taste even better the next day.