Moroccan Beef and Date Tagine

Moroccan Beef and Date Tagine

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An aromatic, satisfying North African stew slow simmered in a fragrant, fruity broth!

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time115 minutes


  • 1 KNORR Beef Stock Pot
  • 410 g Tin chopped tomatoes
  • 5 ml Robertsons Ginger
  • 10 ml Robertsons Cumin
  • 1 Onion, sliced
  • 700 g Beef goulash cubes
  • 1 Clove crushed garlic
  • 10 ml Robertsons Paprika
  • 2 Large carrots, peeled and sliced into thick rounds
  • 250 ml Water
  • 250 ml Pitted dates, roughly chopped
  • 15 ml Sunflower oil


  • Heat oil in a heavy based casserole or tagine pot and fry the beef goulash cubes in batches until well browned then remove from the pot and set aside.
  • Fry onion until soft then add the garlic and spices and allow to fry for 2 minutes stirring continuously.
  • Add the carrots, tinned tomato, water, KNORR Beef Stock Pot and chopped dates.
  • Return the browned beef to the pot.
  • Stir well and bring to the boil then reduce the heat and allow to simmer covered for 90 minutes stirring occasionally or until the beef is tender.
  • When ready serve with cous cous mixed with fresh chopped coriander and toasted flaked almonds.